There cannot be a better time in the year. The festive atmosphere, cooler temperatures and a long vacation (due to Diwali) to enjoy these. Wow!! Could it get any better?
On the food front,I am a big follower of the 6 meal theory. So, for me, a holiday at home would mean experimenting with a new dish or simply enjoying one. Talking of 6 meals, we usually take a careful look at breakfast, lunch and dinner. But, it is what we eat with the the afternoon cuppa that usually sends the whole meal plan for a toss. Don’t worry, I’m not going to give you a sermon on the “don’ts” of healthy eating. Rather, I’ll cook (probably bake) you something nice and light.
Since children’s day just went by, I thought I should make something that would appeal to the little ones as well. This time, its the turn of the Banana and Raisin Muffin with Green Cardamom. I adapted the bananas and raisins from a recipe that I seen on the internet. I am not a keen baker to be honest and my attempts at baking are few and far between. The original recipe was chocolate and walnut. But what’s the point if your not trying something new? I particularly like the strong cardamom blast against the sweetness of the bananas and raisins. So with no further ado, here is recipe that will yield about 10-12 muffins.
Banana and Raisins Muffins (with Green Cardamoms)
All-purpose flour ( Maida) 200 grams
Powdered Sugar 150 grams
Baking Powder 1 tablespoon
Raisins 50 grams
Bananas 2 (The riper, the better)
Egg whites 2
Green Cardamoms 8-10
Buttermilk 125 ml
Olive Oil 3 ½ tablespoons
Butter for lining the muffin tray
- Line the muffin tray with butter and keep aside. In a bowl add flour, baking soda and sugar and mix well. Make a well in the center of this bowl.
- For the liquid mix, in another bowl mash bananas till smooth. Add in the buttermilk, egg whites & oil and cardamoms. Stir with a wooden spoon till evenly combined.
- Add the liquid mixture in the well of the first bowl and stir quickly. This mixture may look lumpy and may have some flour, but DO NOT be tempted to over mix. Add in the raisins and stir just once more.
- Divide the mixture into the muffin tray and bake at a 150 C for 25 mins. They should rise to a golden brown top. You could test if they are done using the tooth pick test. Let the muffins rest for a while before demouding them.
Although, these were made keeping kids in mind, even adults will enjoy it as much; food always tastes better when shared.
What happened to the muffins I made? Well, they got polished off with a hot cup of coffee.