Ingredients: 2 cups all-purpose flour 1 cup + 2 tbsp white granulated sugar 2 eggs 1 tsp baking powder 1/2 tsp baking soda 1/2 cup canola oil 1/4 tsp salt 1 cup unsweetened desiccated coconut 1 tsp vanilla essence 1/3 cup cashews 200 ml milk Method: Pre-heat oven to 180 degrees C (350 degrees F) and place the rack at the center of oven. Dry roast the cashews and coarsely grind it. You can microwave the cashews for 2-3 mins and let it stand in the microwave for another minute or so. Cool and grind the roasted cashews. Sieve together the flour, baking soda, baking powder, and salt. Add the coconut, grinded cashews and sugar. Mix all the dry ingredients together. In another bowl whisk together eggs,oil,vanilla essence and milk. Now slowly fold in the wet ingredients in the dry ingredients. Stir a little just to ensure all the ingredients are mixed together. Do not over stir. Lightly grease a muffin tray. With the help of a spoon drop the batter in the muffins cups. Fill half or little more than half of the muffin cups. Bake the muffins for around 20-25 mins or until a toothpick inserted at the center comes out clean. Coconut Muffins are ready to serve. This recipe serves approx 16 muffins.
Ingredients: 4 cups of bread cubes, cut into bite sized pieces 3 eggs (medium) 1/2 cup+ 2 tbsp granulated white sugar, adjust to taste 2 cups of milk (I have used 11/2 cups of milk + 1/2 cup whipped cream) 1-2 tbsp unsalted butter, melted and cooled 1/4 tsp cinnamon powder (optional) 1/4 tsp vanilla essence Method: Preheat oven to 150 degrees C (300 degrees F) and place rack in the center of oven. Lightly grease a baking dish with butter or cooking spray. Place the bread cubes in the baking dish. You can add nuts or fruits of your choice at this point. In a mixer beat together sugar and eggs until it is light lemon colour. Beat in the vanilla essence and cinnamon powder. Now beat in the milk and butter. Gently pour the prepared custard over the bread cubes. With a back of a spoon press down the bread cubes to ensure they are fully covered with the custard. I have also garnished the bread pudding with dried strawberries. You can even use almonds for garnishing. Place the baking dish in oven and bake for about 1 hr or until a toothpick inserted at the center comes out clean. Bread pudding is ready to serve. You can serve it hot or cold. Note: If you are using stale bread, leave the bread dipped in the custard for around half an hour and then bake.
Ingredients: 11/3 cup grated raw carrot 1 small apple, peeled and grated 11/3 cup all-purpose flour 3/4 cup white sugar, granulated 1/2 tsp baking soda 1 tsp baking powder 1 tsp cinnamon powder 1/4 tsp salt 1/2 cup canola oil 2 eggs 1/2 tsp vanilla essence Method: Preheat oven to 180 degrees C (350 degrees F) and place rack in the center of oven. Sieve together flour,baking soda,baking powder,salt, and cinnamon powder in a bowl. Add sugar and mix all the ingredients together. In another bowl whisk together eggs, oil, and vanilla essence. Add the wet ingredients mix to the dry ingredients mix. Give it a gentle stir. Now add the carrot and apple, stir just until moistened. Do not stir much or else the muffin will become hard or tough. Grease a muffin baking pan with butter or non-stick cooking spray. Transfer the batter to the muffin pan cups. Fill half or little more than half of the muffin cups. You can even garnish it with cashews like I did. Bake the muffins for 20-25 minutes or until a toothpick inserted at the center comes out clean. Remove from the oven and let it cool. After around 10 mins remove the muffins on a wire rack and let it cool completely. Carrot-Apple Muffins are ready to serve. Enjoy with a cup of coffee or tea. Recipe serves approx 12 muffins.
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