BANANA - BUTTERMILK & OAT MUFFINS

We just got back from Las Vegas late last night . We walked and ate so much that I think everything found a balance by the end of the day. Everything was so tempting, especially the crepes they sold at the Caesers Palace! I gorged on their Nutella Crepes with some real good Vanilla Bean ice cream. We got a chance to eat some yummy gelato from Venetian too! All in all, it was a full filled trip.

As the plane tickets were booked and hotels reservations made, my brains were working on what to take with us to eat,during our journey. I am surprised that I am thinking this way because I am usually game for anything from hotels/cafe's the minute we leave our home. I just cannot eat healthy when I'm outside. Fries, in all forms beckon me and I know I will succumb to that temptation very easily. I don't even need a dip!

Another thing that I have noticed here is that, the more we I eat junk from outside, the fuller and fatter we I become.It doesn't take that long, a few days of eating outside will do that magic to us me. For some reason, when I did the same back in India, that magic never had a chance on me. It could be because I was much more active then. I used to walk quite a lot on the way to college and back. Now, all what I do is sit on the couch and either blog/chat/ stitch/talk over the phone  and yes,once in a while I cook/bake for us to survive !

Now getting back to these incredibly moist delicious muffins,they were baked, packed along with my clothes and we were off to Vegas for the weekend. I have used buttermilk instead of milk in the recipe since I know they make the baked goods tender and light. We enjoyed these for lunch on the last day. It was really good plus when you think of what's in it, you will not feel guilty of eating another one!

BANANA BUTTERMILK & OAT MUFFINS
Recipe source : Honey & Jam
Makes 12 muffins

Ingredients:
1 c flour
1/2 c whole wheat flour
1/2 c sugar
1 c oatmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 c butter milk /regular plain milk
1 egg
1/2 tsp vanilla
1/3 c vegetable oil
1 c mashed bananas

Method: Preheat oven to 400 F and line your 12 cup muffin pan.

In a small bowl, whisk the dry ingredients together. In a large bowl, whisk the wet ingredients together. Fold the dry into the wet gently and stop as you as you see the last bit of flour disapppear. Do not overmix.Pour 1/4 c of batter into each muffin cup and bake for 18 mins till the tops are golden brown and the centre done. Cool in tin for 5 mins and then leave them to cool completely on a wire rack. Enjoy!

Try these muffins straight out of the oven or have it warm. It's very good!

EGGLESS CHOCOLATE CHIP BANANA SQUARES

Oh, it's not that easy being a Gemini. I think that should talk enough for this whole post. You know what? We are a crazy bunch but I still will and forever fight back if people say we are double-faced. We all are, it's not just the May 22 - June 22 born fabulous people alone :-)  I'm in a good mood today...to whine! I mean, I was so happy on Sunday when my little brother topped his school in Business Studies and grabbed a 'Distinction' for his board exams and till I decided to bake a cake to celebrate !

Why is it so difficult for me to chose one recipe and then stick onto it? Why do I want to experiment all the time? Why do I go to the kicthen with my mind fixed on one (I start with an Oreo Pie) but ends up making a 'totally different' something ( a Sorbet!!!) which has absolutely nothing to do the former idea(Am I being repetitive?)? Why do my mind wander so much? Why do I dream so much?Why am I whining so much on a Thursday when I'm usually very happy about the next day, Friday?

Ah! That word Friday just cheered me up, peeps! It's the day I look forward to from Sunday. What is so special you may ask? I have no answer to give you for that. It just like any other day, but there's something about Friday! Jobin tells me  that I forget how to cook on weekends, maybe that's why! So it's Friday tomorrow and it's a long weekend this time! Yay! I'm super happy now! See how my mood changed from what you just read above? Life of a Gemini!

I  baked these eggless cakes using Aparna's recipe a while back and since I didn't bake a cake to celebrate Ritchie's success, I thought I'd just use this instead...after all I promised you guys a cake! :)

CHOCOLATE CHIP BANANA SQUARES
Ingredients:
75g butter,softened at room temperature
3/4 c firmly packed brown sugar
1 large banana
2-3 tbsp milk
1/2 tsp vanilla
1/2 tsp cardamom powder (optional)
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 c semi sweet chocolate chips

Method:
Pre-heat the oven to 350F and prepare your cake tin. You can use your regular square cake tin or use a tin like mine, if you have one.

Puree the banana with milk , vanilla and cardamom powder,if you are using.
In another bowl, beat together butter and sugar till it's creamy and fluffy, about 1 minute.
Add the pureed banana to it and beat on medium till well incorporated.
Sift the flour, salt and baking powder into the bowl and beat on medium speed till it is incorporated.
Fold in the chocolate chips.
Pour the batter into the prepared tin  and sprinkle some extra chocolate chips if you'd like.Bake for 20-25 mins (for my kind of tin) or 30-40 mins for the bigger tin (8 inch square). Cool in the tin for 5 mins and then unmould it and cool on wire rack.
This cake keeps well for almost 4 days.

Verdict: You can never miss the eggs in this cake. It's really nice and soft with a subtle banana flavour. I'm sure you can eat this for breakfast too!