Eggless Maple and Banana Muffins

This recipe combines maple and banana with great success. The muffins are made without using an egg and produce a light fluffy texture. Originally a cake recipe, this has been adapted for muffins.

Ingredients

2 cups (280 g) all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (240 ml) milk (at room temperature)
1 tablespoon apple cider vinegar
½ cup (115 g) unsalted butter, softened
¾ cup (180 ml) pure maple syrup
1 ripe banana, mashed (about 90 g)
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350F (180C). Using baking spray, generously grease one muffin tray (makes 12 muffins). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Put aside.

In a mixing bowl or jug, combine milk and vinegar. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened. You should be able to see small curdled pieces. Set aside.

In a large bowl, beat butter until creamy on medium-high speed. Do this for about 3 minutes. Scrape down the sides of the bowl with a rubber spatula if needed. Next, add maple syrup, mashed banana and vanilla. Beat until combined.

Cute kitchen moment!

On duty during the making of the muffins, is assistant chef Cleo – providing helpful and encouraging feedback via many cute poses. More Cleo and Ele

With the speed on low, add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well mixed. Add milk mixture – continue beating to mix. Add the remaining flour and beat until just until combined. Do not overmix.

Pour the cake mixture into the muffin tray. You may have some batter left over. Be careful not to overfill the muffin tray – this is something I (Angus) did! You can see in the photo below that I’ve overfilled the tray. Make sure each muffin mold is only filled to about 2/3 full. This is a cake recipe so the mixture will rise quite a lot. 

Bake until a skewer comes out clean when poked in the center. Baking times may vary but these muffins should take 20-25 minutes. The muffins are done when a toothpick inserted in the center comes out clean.

Allow muffins to cool before serving. (Optional: serve with whipped cream, adding 2/3 tablespoons of maple to the cream!).

 

My muffins overflowed and ended up flattening out (they were still delicious though). How did your muffins turn out? Let us know in the comments below.

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French Apple Custard Cake

This apple custard cake is perfect for autumn. The cake itself has a smooth consistency – filled with sliced apples, spiked with brandy (or rum), and with a hint of vanilla and cinnamon. It’s the perfect breakfast treat with morning coffee because it isn’t too sweet.

Ingredients

1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
1 tablespoon Calvados*
1 teaspoon lemon juice
1 teaspoon cinnamon
1 cup plus 2 tablespoons all-purpose flour, divided
1 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg plus 2 large yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract

 

*If you don’t have Calvados (French apple brandy) any brandy (or even rum) will work.

Instructions

Adjust oven rack to lower-middle position and heat oven to 325F. Spray 9-inch springform and place pan on a rimmed baking sheet lined with foil.

Place apple slices into microwave-safe pie plate, cover with plastic wrap, and microwave until apples are pliable and slightly translucent, about 3 minutes (to make sure they are soft enough for the cake).

Toss apple slices with Calvados, lemon juice and cinnamon and let cool for 15 minutes.

In a medium-sized bowl, whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt.

In a second bowl, whisk the whole egg (not the yolks), oil, milk, and vanilla together until smooth.

Add the flour mixture to the wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.

Add egg yolks to the remaining batter and whisk to combine. Using spatula, gently fold in the apples. Transfer batter to the pan, using an offset spatula to spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.

Whisk remaining 2 tablespoons flour into the batter you set aside. Pour over batter in pan and spread batter evenly to pan edges and smooth the surface. Sprinkle remaining tablespoon of sugar evenly over cake.

Cute kitchen moment!

On duty during the making of the apple custard cake, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 75 minutes.

Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours.

Serve alone or with whipped cream!

How did your French apple custard cake turn out? Let us know in the comments below.

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Fresh Mango Cake

It’s mango season on the Big Island, and what better use of mangos than for making a cake! This recipe for fresh mango cake has been adapted from Ina Garten’s peach cake recipe. Fresh mangos make a great filling for a cake but if you can’t get hold of fresh mangos then fresh peaches (or canned peaches) will work just as well.

Ingredients

1 stick of unsalted butter (1/4 pound)

1 cup of sugar

2 large eggs

1 cup sour cream

1 tsp vanilla extract

2 cups flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 cups of fresh mango, diced

Topping

½ cup sugar

1 tsp of cinnamon

Instructions

Preheat oven to 350F (325F convection). Cream together butter and 1 cup of sugar until fluffy.

Add room temperature eggs, one at a time, mixing well between each.

Add sour cream and vanilla extract, mix until blended.

In a separate bowl mix the flour, baking soda, baking powder and salt.

Add the mixture to the creamed ingredients and mix together until just blended.

Cute kitchen moment!

On duty during the making of the mango cake, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

Butter a 9×9 baking dish. Pour in half of the batter and smooth out.

Add half of the diced mango, distributing evenly.

Mix second measure of sugar with cinnamon in a separate bowl.

Sprinkle half of the topping mixture onto the mango.

Add the remaining batter and cover with the remaining diced mango.

Sprinkle the rest of the cinnamon mixture on top.

Bake at 350F for approximately 45-55 minutes or until a toothpick comes out clean.

Serve warm! Goes well with vanilla ice cream or whipped cream.

How did your fresh mango cake turn out? Let us know in the comments below.

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Easy to make Ginger Banana Bread

This recipe for ginger banana bread is packed full of amazing ginger flavor. By using three types of ginger, and a dash of cranberries, this banana bread makes a great snack.

Ingredients

Bananas – approximately 1-2 pounds or 6-10 ripe bananas

Dry ingredients

4 cups flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 TB cinnamon

1 tsp ground ginger

½ tsp mace

Wet ingredients

4 large eggs

2 cups Canola oil

1 cup brown sugar

1 cup chopped crystallized ginger (or non-crystallized)

1-2 TB chopped fresh ginger

1 cup cranberries (optional)

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease 6 loaf pans or 4 bread loaf pans.

Peel bananas and place in a bowl or stand mixer.

Mix on low to thoroughly mash.

Add the remaining wet ingredients and combine.

We’ve discovered non-crystallized ginger chunks and we love them! Highly recommended. Without the added sugar but just as flavorful. 

Cute kitchen moment!

On duty during the making of the ginger banana bread, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

The cranberries are optional but do add a nice extra flavor.

In a separate bowl mix the dry ingredients together.

Ginger Banana Bread Hawaii

Then add to the wet mixture (after you stop the mixer). Mix together, gently at first, to combine.

Pour into greased loaf pans and bake at 350F for 35 minutes (or up to 1 hour if you are using four bread loaf pans).

Cool loaves on a wire rack for 5 minutes.

How did your ginger banana bread turn out? Let us know in the comments below.

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Almond Flour Lemon Muffins

These almond flour lemon muffins are easy to make and delicious. The almond flour creates a soft chewy texture, while the crumbly topping adds that extra flavor hit!

Ingredients

  • 3 cups almond flour

  • 3 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¾ cup white sugar

  • 2 large eggs

  • ½ cup plain fat-free Greek yogurt

  • ¼ cup unsalted butter, melted

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon lemon zest

     

         Crumble Topping:

  • ½ cup almond flour

  • 3 tablespoons brown sugar

  • 2 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.

Sift almond flour, baking powder, and baking soda together into a bowl.

In a separate bowl, mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest with an electric mixer until smooth and creamy.

Add flour mixture into the wet ingredients and mix until well combined – be careful not to overmix.

Cute kitchen moment!

On duty during the making of these muffins was Cleo, my faithful baking assistant – providing helpful and encouraging feedback via adoring looks. More Cleo

Spoon the batter evenly between the prepared muffin cups, filling the cups all the way to the top.

Make the topping by mixing almond flour, brown sugar, and butter together until crumbly.

Bake muffins in the preheated oven for 20-25 minutes, then remove from the oven and sprinkle crumble mixture over the top.

Continue baking for another 3-5 minutes until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean.

Cool muffins in the pan on a wire rack for 5 minutes.

How did your almond flour lemon muffins turn out? Let us know in the comments below.

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Dark Chocolate Cherry Muffins

Dark chocolate and dried cherry muffins made with a healthy serving of oats, peanut butter, and yogurt! Perfect for the holidays, these muffins are made with canola oil and a reduced amount of sugar. A generous amount of Greek yoghurt also gives them a unique flavor. 

Ingredients

  • 1 1/3 cup all-purpose flour
  • ¾ cup rolled oats
  • ½ cup of brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 ½ cups plain Greek yoghurt
  • ¼ cup peanut butter
  • ½ cup canola oil
  • ½ cup dried red cherries, chopped
  • 1/3 cup chopped dark chocolate

Instructions

Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. In a large bowl stir together all-purpose flour, oats, the brown sugar, baking powder, baking soda, and salt.

In another bowl whisk together eggs, yogurt, peanut butter, and oil.

Add yogurt mixture all at once to flour mixture. Stir until just moistened. 

Fold in cherries and chocolate.

Spoon batter into muffin cups.

Bake 15 to 18 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Serve warm. Makes 12 muffins.

How did your dark chocolate cherry muffins turn out? Let us know in the comments below.

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Microwave Rocky Road Fudge

Delicious chocolate fudge packed with peanuts and marshmallows to make a chewy, crunchy, salty & sweet Rocky Road Fudge! This recipe is quick and super easy to make in the microwave.

Ingredients

• 2 cups semi-sweet chocolate chips
• 14 ounces sweetened condensed milk
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 2 cups miniature marshmallows
• 1 cup salted peanuts (or use a mix of walnuts, almonds or other nuts)

Instructions

Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds (or melt the chocolate, milk and butter in a double boiler on the stove top).

Stir to combine and heat another 15 seconds if needed. Add the vanilla extract and stir until smooth.

Stir in the peanuts (or substitute with walnuts or almonds, or a mix of all three) and marshmallows – you may need to transfer the mixture to a larger bowl. 

Scoop the mixture onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness.

Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to two weeks.

You can also store this in the freezer! How did your rocky road turn out? Let us know in the comments below.

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Pumpkin and apple muffins

Perfect for this time of year, pumpkin and apple muffins make a great alternative to the pumpkin pie. This recipe is quick and easy! Add a pecan and a sprinkle of cinnamon sugar for that something extra.

Ingredients

3 cups flour
1 tbsp baking soda
1 tsp baking powder
1 tsp salt
2 tbsp pumpkin spice
1 30 oz can pumpkin puree
6 eggs
1 1/2 cup oil
1 cup brown sugar
3 medium sized apples, chopped (Granny smith work best. Use an apple peeler/corer/slicer device to make it easier).

Optional

24 pecans
A sprinkle of cinnamon sugar

Instructions

In a bowl place flour, baking soda, baking powder, salt and pumpkin spice. Whisk and set aside.

In another bowl blend pumpkin puree, eggs, oil, brown sugar and chopped apples.

Stir dry ingredients into the pumpkin mixture being careful not to over mix, small lumps are ok.

Use an ice cream scoop to spoon the mixture into greased muffin molds (I used silicon, but you can also use paper cups to line the muffin molds instead of greasing). 

Optional – place one pecan on top of each muffin and sprinkle lightly with a pinch of cinnamon sugar.

Bake muffins at 350F for 25-30 minutes, or until they spring back when lightly touched.

How did your muffins turn out? Let us know in the comments below.

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Easy lemon yoghurt cake

This recipe for lemon yoghurt cake uses oil instead of butter and delivers a moist lemon cake. Almost as easy as the all-in-one chocolate cake, our own version involves mixing all wet and dry ingredients separately and then together – easy!

Ingredients

For the cake:

½ cup plain yogurt or Greek yogurt

1 cup granulated sugar

3 large eggs

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt
grated lemon zest from

1 medium-size lemon

½ cup sunflower grape seed or canola oil

For the glaze:

¼ cup fresh lemon juice

¾ cup of powdered sugar

Instructions

Preheat oven to 400F. Place butter in a large, ovenproof, nonstick sauté pan (10” with slanted sides works best) and place in oven.

Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, cover inside surface of pan evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.

In a large bowl, combine the yogurt, sugar, eggs and oil – stirring until well blended.

In another bowl combine the flour, baking powder, salt and zest, mixing until just combined.

Add the dry ingredients into the wet and mix until well combined.

Pour the batter into the prepared pan.

Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. Be careful not to overbake.

Cool cake on a wire rack for 10 minutes. Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. Gently prick the surface of the cake with a fork to allow the glaze to permeate. With a pastry brush, gently pat the glaze all over the cake. Keep going over the cake until the glaze is gone. Allow cake to cool completely. 

Sprinkle with powdered sugar if desired, or split in half and fill with a lemon curd and a layer of whipped cream. How did your cake turn out? Let us know in the comments below!

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Making a Dutch baby! A puffed pancake recipe with apple and cranberry filling

What exactly is a Dutch baby? A Dutch baby is an oversized puffed pancake which is baked in the oven rather than being fried on the stove top. The Dutch baby likely has its origins in the German Pfannkuchen. The name first appeared in the 1900s when a café in Seattle mistakenly called them Dutch instead of Deutsch! They are also a close relative of the English Yorkshire pudding.

Ingredients

Dutch baby

3 tablespoons butter

3 eggs

¾ cup all-purpose flour

¾ cup milk

1 tablespoon sugar

2 teaspoons pure vanilla extract

A pinch of salt

Confectioners’ (icing) sugar (to dust)

Filling

2 Granny Smith apples

2 tablespoons butter

¼ cup brown sugar

1 tsp cinnamon

¼ cup cranberries (or dried fruit)

The zest and juice of 1 small lemon

Grated fresh nutmeg to taste

A pinch of salt

Instructions

Preheat oven to 400F. Place butter in a large, ovenproof, nonstick sauté pan (10” with slanted sides works best) and place in oven.

In a blender, combine eggs, flour, warm milk (30 seconds in the microwave), sugar, vanilla extract and a pinch of salt. Blend until combined.

Remove the hot pan from the oven. The butter should have melted. Swirl butter around pan to coat entire surface. Pour any remaining butter into the batter and blend. Then pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown at the edges. This takes 20-25 minutes.

While the Dutch baby is cooking prepare the filling. Take two Granny Smith apples, peel, core and cut into thin slices. In a frying pan melt the butter and add all the ingredients except the lemon juice. Sautee until apples are tender. Cover with tin foil to avoid the mixture drying out as it’s sauteed. Add the lemon juice once the mixture is cooked.

Remove the Dutch baby from the oven and remove it from the pan with a spatula. Place on a cooling rack to allow the steam to escape and avoid the pancake becoming soggy. Add the apple and cranberry mixture. Slice the pancake into 8 pieces and serve!

Serve with maple syrup or whipped cream, or simply by itself. How did your Dutch baby turn out? Let us know in the comments below!

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