Hello friends, how is it going?  I just came back after a long needed walk with my son.  We went to a park nearby, he played and I walked around.  It gave us both some fresh air and exercise.  Blessings of a summer morning.  We came home and enjoyed this delicious muffin.  This one is quite an interesting mix you will agree with me.  Read on if you don't believe.  Cheerios and banana; a breakfast by itself go in to make another, muffin.  Yeah! I thought incredulous too, but it's true. 

  As cliched as it may sound the truth is I have had Cheerios hatching in my pantry for a while.  It came easy, free from our local supermarket.  However, it's proved not so easy to feed my family.   Therefore, I had them all fooled with this ingenious concoction of mixing it up to make some spongy, melt in the mouth muffin.  The recipe is courtesy the 'Cheerios' site.



Ingredients:

Cheerios/ Any plain cereal- 1 cup
All purpose flour- 1 1/4 cup
Baking powder- 2 tsp
Brown Sugar- 1/4 cup
Granulated white sugar- 2 Tbsp
Mashed ripe bananas- 1 cup( 2 or 3 bananas)
Raisins- 1/2 to 1 cup
Walnuts (optional)- 1/2 cup
Milk- 2/3 cup
Vegetable oil- 3 Tbsp
Egg,lightly beaten- 1
Pure vanilla extract(optional)- 1 tsp



Method:

1.Preheat the oven at 400 degree F and line the muffin pan with paper liners or grease it.
2.Crush the cereal.Stir this with the flour,baking powder and sugar.
3.Throw in the other ingredients ,one by one and mix well using a wooden spoon.Do not overdo this step.
4.Spoon into the prepared muffin pan and bake for 17-18 minutes or until a skewer inserted comes out clean.

Notes:

1.I haven't tried this with other cereal,but I guess it should work fine with the normal corn flakes and other plain cereal.
2.This recipe will give you 12 medium sized muffins.
3.You could replace the white sugar with brown sugar for a more healthy muffin.



Recipe adapted from : cheerios.com

Contributor: Namitha

I am always trying to get my kids to put on weight. They are on the lower end of a growth chart, when it comes to weight. Knowing this, whenever I make something they like, I try to incorporate as much calories as possible. Of course, in a healthy way! Recently, my daughter started taking to oatmeal porridge. I grab on to small clues like that. And then I decided to take our oatmeal cookies, which everyone in the family loves, to the next level. While searching for recipes that have oatmeal, I came across this title and immediately knew what to do next. Oatmeal muffins!



Extremely good breakfast muffin! It works well as a snack for the kids too. The mild flavor of cinnamon and vanilla - with a bite of nuts, dates, and raisins will definitely make you want to eat more. I will make this over and over again.



If you have picky eaters at home, try these muffins on them. Highly recommend!




Ingredients:

Rolled Oats- 1 cup
Whole wheat atta flour/AP flour- 1 cup
Brown sugar- 1/2 cup, packed
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Cinnamon- 1/2 tsp
Toasted Walnuts- 1/2 cup chopped
Raisins- 1/3 cup
Chopped Dates- 1/3 cup
Butter- 1/2 cup/1 stick, melted and cooled
Milk/Buttermilk- 1 cup
Pure Vanilla Extract- 1 tsp
Egg- 1 large, slightly beaten

Method:

1.Preheat the oven at 400 degree F and grease or line a muffin pan with paper liners.
1a. Whisk together the dry ingredients( oats, flour, sugar, salt,baking powder, baking soda, cinnamon, walnuts, raisins and dates) in a large bowl.
2.Beat together the butter, milk,egg and vanilla in another bowl.
3.Mix in the wet mixture into the dry mixture. Fold in lightly, not over mixing. Just mix for 10-15 seconds and not more than that. By this time almost everything will be wet.
4.Spoon into the muffin pan and sprinkle with some oats if you want.
5.Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
6.Cool on a wire rack completely before storing in an air tight container.

Notes:

1.The original recipe calls for all purpose flour, but I use whole wheat atta, that we use for making rotis.
2.Also I didn't have buttermilk, so I used milk instead.


Recipe Adapted from: Simply Recipes
Contributor: Namitha

Everyone in the family loves muffins; strawberry or banana muffins tops the list. Therefore, muffins have become a regular in this household.  Seeing that these two flavors are a hit and having some of both to spare, my mind went into overdrive.  I wondered what if I combine the two.  Ok, secret only for you: I had only a little of both but together they would just be the right amount to bake a loaf.  I gleaned the web and used some stored memory in my gray cells, and what do you know, I baked some delicious combination bread.  Try it to see the flavors blend in marvelously.

  Digressing from cooking, I wanted to tell you how spring has been treating me.  These days I am out in the yard either in the pretext of educating my son or mowing the grass or something else.  Whatever the excuse I make it a point to be out a couple of times.  Guess what fantastic sights I have been enjoying.  The other day I was out and about and lo and behold I spotted this sparrow working away within the pine tree.  I craned my neck a little and confirmed my doubts.  It was making it's nest!  Oh! the thrill of it.  I sneaked in and got my camera and clicked away.  Hmm... it was something else! I have updated a picture on facebook and if you would like a peek its here.  




Ingredients:

Strawberries (hulled and chopped)- 1 cup
Banana mashed -1 cup (~2 numbers)
Walnut (chopped coarsely)- 1/2 cup
Flour- 1 3/4 cup
Oats- 1/2 cup
Cinnamon- 1 tsp
Nutmeg powder- 1/8 tsp
Salt- 1/8 tsp
Baking powder- 1 tsp
Baking soda- 1 tsp
Butter/ oil- 1/2 cup
Eggs- 2
White granulated Sugar-3/4 cup



Method:

1.Preheat the oven at 350 degree F.Grease a loaf pan (9 by 5)
2.Whisk together the dry ingredients except sugar in a mixing bowl.
3.Beat the butter/oil and sugar until soft.
4.Add the eggs one by one and beat well to mix in.Also add the mashed bananas in and beat well.
5.Throw in the strawberry pieces into the flour mixture and toss well to coat the pieces.
6.Fold in the wet mixture into the dry one along with the chopped nuts.
7.Transfer to the loaf pan and bake for 45- 50 minutes or until a skewer inserted comes out clean.

Notes:

1.I have tried both with butter and oil and both works fine.
2.If you wish you could add a little more fruit.
3.I read that this tastes best if you cut the loaf after 24 hours.I was never able to do it,though I had a couple of slices left on the second day and sure that tasted better.
4.If any of you happen to make this and let the loaf ripen before you cut, do let me know :-)




Contributor: Namitha

Kathleen King ~ owner, Tate's Bake Shop

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     Strawberries.  I have to tell you I love photographing them.  The color is so beautiful it’s they are often a delightful subject.  Thankfully, my children share this fascination with me if not in photography the idea of including them in preparations.  Making use of them hence is a breeze..





Ingredients:

Strawberry-Bite sized pieces- 1 1/4cup
Butter- 1/2 cup
Granulated Sugar- 1/2 cup/to your liking
Brown sugar- 1/4 cup
Eggs- 2
Milk- 1/2 cup
Pure Vanilla extract- 1 tsp
Flour- 2 1/4 cup
Baking Powder- 1 1/4 tsp
Baking soda- 1/4 tsp
Cinnamon- 1 tsp
Salt- a pinch




Method:

1.Hull and cut the strawberries into bite sized pieces and keep them foe 10-15 minutes to dry up a bit, so that it won't get too mushy when mixed with the flour.
2.Preheat the oven to 375 degree F.
3.Line or grease the muffin pans. This measurement will give you ~18 standard size muffins.
4.Whisk together the flour,Cinnamon, Baking powder,Baking soda and salt.
5.Beat the butter and sugar until smooth.beat in the eggs. Do not over beat them.
6.Add the vanilla extract and milk, beat to mix in.
7.Throw in the strawberry pices into the flour and toss them to get coated with the flour.
8.Add this flour mixture to the wet mixture and beat at low speed to mix in/gently fold in using a spatula.
9.Mix all the flour mixture like this, scrapping the sides if necessary.
10.Spoon into the prepared muffin pans till 3/4th and bake.
11.Bake for 16-18 minutes or until a toothpick inserted comes out clean.



Contributor; Namitha

  Who knew even chopping walnuts for this muffin could bring out quite the drama.  My son Milan (LM) loves walnuts.  Foreseeing I will not be able to chop up the walnuts, I need for the recipe, without appeasing him first, I counted out a few into his palms, tilted his face to make eye contact, and lovingly but certainly said “No more for today!” 
 


It was about his lunch time, and if I am not stern enough, walnuts will be his lunch.  He seemed to be taking it well.  Ate what I gave him, pulled up a chair, and stationed next to me.  Peering curiously onto the cutting board, while I chopped the walnuts, he asked:

LM:  "Amme, What is this?" (Pointing at the walnuts)
Aaah! All sweetness!  My mommy guard was up.  I knew where this question was going.  I did not answer that question directly for obvious reasons. 
Me: LM, it's your lunch time. I'll soon give you rice, so you cannot have any more walnuts!
He seemed unaffected and continued to stare at the cutting board.
LM: Ooook! (With his dragging ‘o,’ the accent he picked up from his sister.)
 Me: Don’t stand so close to the board kunje (endearment), what if the knife hurts you?
LM: Amme, what is this? (Now, pointing out to dates I was chopping)
Me: These are chopped dates. I am going to try and make some yummy muffins with walnuts and dates. 
LM: Oh, Muffan! (No accent anymore it comes out with a rounded ‘an’ at the end and resonant.  It’s quite cute the way he says it, if I may say so myself!)
Me: Right.
LM: Amme, can I have more walnuts?
Me: I already told you. That's it! (Mildly amused and exasperated, thinking how tenacious children can be, I handed him one more)  “This is the "last-last" one. 
He coined last-last, which essentially means my "last" is not his "last") You figure!
LM: Ooook! (Dragging himself off the chair.)



Having reached an agreement with my son, I continued chopping the rest of the walnuts.  Mostly in a hurry, thinking about getting his lunch ready.    
I turned around to check on him and he was out of sight.  Being a mother, looking instinctively at unlikely places for my children is second nature to me.  Within seconds my eyes caught his shirt behind the counter.  I bent down to see what he was up to.  LM looked back with eyes filled with guilt. I searched him with my eyes:

LM: Here we go! Pushed his hand in front of me, opened his palms and counted out a couple of walnuts into my hands. 

Children!  I have no idea how he nicked those from under my nose.

His middle name is the synonym for Krishna.  If Lord Krishna stole butter from his mother my LM steals walnuts and every thing else that is forbidden.  The proverbial joy of eating the forbidden fruit!

As for the muffins, they are far from forbidden.  Make a whole batch and enjoy them to your heart’s content.   



Ingredients:

Whole Wheat Flour- 3/4 cup
All purpose flour- 3/4 cup
Brown sugar- 1/3 cup
Baking soda- 1 tsp
Nutmeg powder- 1/8 tsp
Cloves powdered- 1/4 tsp
Cinnamon powdered- 1 1/2 tsp
Salt- 1/4 tsp
Milk- 1/2 cup
Unsulphured Molasses- 1/3 cup
Olive oil- 6Tbsp
Eggs- 2 large
Walnuts chopped- 1 1/4 cup
Dates pitted and chopped- 1 cup

Method:

1.Preheat oven to 400 degree F. Line muffin pan with paper liners and grease them.
2.Whisk together the flours,salt,spice powders and baking soda.
3.In another bowl mix molasses, milk,sugar,oil and eggs.
4.Mix the wet mixture into the dry mixture along with the chopped walnuts and dates, only until combined.Do not over mix.
5.Spoon into the muffin pan , till it is 3/4th full and bake for 15-16 minutes or until done.

Notes:

1.As the original recipe suggests you could use pumpkin pie spice mix instead of all the spices.
2.I got 18 medium sized muffins.


Contributor: Namitha
Recipe adapted from :here

Have you tried Indian spices like cardamom in your muffins? I did for the first time and it is incredible.  Absolutely!  If you like cardamom then you will love this believe me at the cost of sounding repetitive.  The minute I found this in the latest cook book (Flavored breads) I am going through I was excited.  Pistachios and cardamom are synonymous with Indian sweets for me and I was quite excited to try it in a muffin.  Now looking back, the excitement was well worth it because the muffin lived up to the expectation and is becoming a great favorite with the family.  Loved it.. try it you will too.



These are toooo good, loved the cardamom flavor in it. 
PS: These are quite rich too :-)



Ingredients:

Pistachios, lightly toasted- 1 cup
All purpose flour- 1/2 cup
Whole wheat Flour- 1/4 cup
Baking powder- 3 tsp
Granulated sugar- 1/4 cup
Salt- 1/2tsp
Ground Cardamom- 1/2 tsp
Ground Ginger- 1/3 tsp
Pitted, chopped dates/Dried fruits- 2 cups
Unsalted butter- 1/2 cup
Brown sugar- 1/3 cup
Honey- 2 Tbsp
Milk- 1 cup
Eggs- 2

Method:

1.Preheat the oven at 375 degree F.Prepare muffin pans by greasing or by lining with paper liners.
2.Grind together the pistachios and flours together in a blender, until pistachios are ground well.
3.Mix the remaining drying ingredients and mix with with the pistachio-flour mixture.
4.Stir in the dates/ dry fruits and mix.
5.Whisk together the butter and sugar followed by eggs, honey and milk.
6.Using a wooden spoon, fold this into the flour mixture.Take care, not to overmix.
7.Spoon this batter into the prepared muffin pans. It's ok to fill it up, since this won't rise like the other muffins.I filled them little more than 3/4th and they rose only upto the top edge of the pans.
8.Bake for about 16-18 minutes or until the top turns brown.
9.Cool on a wire rack before storing them in an airtight container.

Notes:

1.This is slightly on the sweeter side.
2.The original recipe calls for dates.Since I had only one cup of dates in my pantry, I used one cup, of a mixture of dried fruits :-)
3.The recipe yields 18 standard size muffins.


Contributor: Namitha
Recipe adapted from : Flavored breads by Mark Miller and Maclauchlan

What do you do, if you have some over ripe bananas and some left over nuts? I would make some muffins that melt in my mouth for breakfast.
When did you have or see muffins for the first time? In India we get sugar loaded version known as cupcakes, which are far from healthy. This being my experience when I first moved to Germany, a few years back and my first travel outside India, I saw muffins and confused them for cupcakes. I thought it bizarre people eat cupcakes with their morning coffee. My curiosity got the better of me and I tried it myself. Instantly, realized why it was good to be served for breakfast. The muffins were sweet but just enough and the fruity flavor was apt to kick start my day. I was hooked. Among my many adventures with muffins I came across banana muffins with nuts and I was smitten.
Now I bake them regularly and thankfully the whole family shares my delight for muffins. I hope you will enjoy the following recipe too. It is simple, not too banana-ish, yet with a bite of nuts in between and healthy to boot. Now, tell me how you make banana muffins. I am waiting to hear from you.



Ingredients:

Butter-1/2 cup
Sugar- 3/4 cup(or 1/2 if you do not like sweet)
Eggs- 2
Really ripe bananas(large)mashed- 2
Cinnamon powder- 1/2 tsp
Flour- 2 cups
Salt- a pinch
Baking powder- 3/4 tsp
Baking soda- 1/2 tsp
Buttermilk- 1/2 cup
Walnuts- 1/2 cup



Method:

1.Mash the bananas well.
2.Sift the flour, salt, baking powder and baking soda together.
3.Beat the butter and sugar until it is smooth and fluffy.
4.Add eggs one at a time and beat well to mix.
5.To this mix the cinnamon powder and beat in.
6.Finally mix in the buttermilk by beating well.
7.Fold in the flour mixture alternately with mashed bananas and walnuts.
8.Meanwhile prepare the muffin pan by spraying the cooking oil or by lining with paper liners. Preheat the oven to 375 degree F.
9.Spoon in the prepared dough into the muffin pan.(this gives you 18 std. muffins)
10. Bake for ~20 minutes or when a skewer inserted comes out clean.


Note:
1.This is just mildly flavored, banana muffins, just perfect for my family's liking.You could add one more banana if you wish.
2.This measurement is for 18 standard muffins or 12 extra large muffins. If you need only 12 muffins take only 1 1/2cup flour and change all the other ingredients proportionately.
3.This could be served warm or cold.


Contributor: Namitha

You get all sorts of berries and cherries in US and Europe unlike in India, and I never got a chance to taste any of these, there.It's interesting to note that fresh blueberries has most antioxidant activity when compared to most other fruits and vegetables.

Blueberry muffins are my daughter's favorite and I wanted to try them at home. Eventually my hubby also started liking it, who doesn't like the sugar packed store bought ones.It's a family favorite now.Hope you will also enjoy this :-)



Ingredients:

Flour- 1 1/2 cup
White sugar- 3/4 cup
Salt- a pinch
Baking powder- 1 1/2 Tsp
Vegetable Oil- 1/3 cup
Egg- 1
Milk/buttermilk- 1/3 cup
Blueberries(fresh)- 1 Cup

For streusel topping:

Brown Sugar- 2/3 cup
Flour- 1/4 cup
Cinnamon- 1/4 Tsp
Butter- 2Tbsp



Method:

1.Combine the flour, sugar, salt and baking powder in a mixing bowl.
2.In a separate bowl beat the egg and mix in milk and oil by beating.
3.Fold in the wet mixture into the dry mixture along with blue berries.Spoon the mixture into a greased muffin tray or muffin tray with paper liners.(This makes 12 std. size muffins)
4.Meanwhile prepare the topping by melting the butter and mix in other ingredients with a fork to get the coarse texture. Sprinkle this over the muffin mix in the muffin tray.
5.Bake at 375 degree F in a preheated oven for ~18-20 minutes or till a skewer inserted comes out clean.
6.Cool on a wire rack and enjoy !




Recipe adapted from : All recipes.com
Contributor : Namitha

It’s freezing here! I need no excuse to bake, but when it gets cold like this, there truly is a need to bake. The warmth of the kitchen that smells of vanilla, chocolate and fruits is an irresistible combination.

Also, my daughter has been pressing me to keep some of my promises. I keep telling her I will bake this or that, and she never fails to remind me every so often. Therefore, here I am keeping some promises, enjoying the warmth and aroma of baking goodies, and telling you this is the way to go.

Ghiradelli chocolate chips, the king in this recipe. I have fallen head over heels yet again.

You don’t need an excuse to bake these, they are the excuse themselves.





I used some Ghiradelli chocolate chips this time.Oh boy ! they are really good :-)



Believe me, kids will just love this!



Ingredients:

Flour- 1 1/2 cup
Baking powder- 1 1/2 tsp
Baking soda- a pinch
Cinnamon- 1/2 tsp
Nutmeg powdered- 1/8 tsp
Salt- 1/4 tsp
Banana- 1 big mashed
Egg- 1
Milk- 3/4 cup
Vegetable Oil- 1/4 cup
Granulated sugar- scant1/2 cup
Chocolate chips- ~1 cup
Nuts, chopped (optional- 1/4 cup


Method:

1.Sift the flour, salt, baking powder, baking soda, nutmeg and cinnamon powder.
2.Preheat the oven at 375 degree F and line a muffin pan with paper liners or grease well.
3.Using a hand blender mix together the sugar ,oil,egg,milk and mashed banana.
4.Mix in the flour mixture .
5.Fold in the chocolate chips and the nuts.
6.Fill the muffin pan 3/4th and bake for ~18 minutes or until a toothpick inserted comes out clean.
7.Cool on a wire rack.





Contributor: Namitha

  After a roll this week with sinful desserts and pork, let's talk healthy today.  These muffins with oats and whole wheat flour is super soft and delicious.   Great in your tummy and yet gentle on your love handles.

   Don't mistake healthy to be dry flakes falling off the muffin.  No, far from it.  My little guy enjoyed it so much he finished a big huge muffin (huge- used relative to my 2 year olds size). And on a lighter note here is a snippet of dialogue we shared while I was making this recipe:

LM:     Muffin menam ( I want muffin) The words are distorted like when babies first start talking.  Like 'twain' for train etc.

I (Playing along in his child talk): eppo tharame..(Wait a second)

LM(Pouting his lips and giving me a wide eyed doll look): Veleelu vachittu matiye (Only after you have kept it outside)

I: Open jawed, hands on hips making a face at him.

  Did you get it?  He is teasing me! Yeah, the little one is growing up quickly in the teasing department.

  He says 'only after keeping it outside' because I cook and then run outside with it to the patio to photograph.  I do this little hip hop between stove - dish - patio - table thingy.   Therefore now, I am the butt of the joke even for my 2 year old!   Gosh! What do a being do when they have to blog and photograph and feed kids and not have them tease you!!%@%$#



Ingredients:

Brown Sugar- 1/2 cup to 2/3 cup
Oats- 1 cup
Whole wheat flour- 3/4 cup
Baking Powder- 2 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Eggs- 2
Mashed bananas- 1 cup (3 med)
Vegetable oil/Any oil of your preference- 1/4 cup
Cinnamon powder(optional)- 1/2 tsp
Walnuts chopped- 1/2 cup
Low fat milk/Buttermilk- 1/4 cup



Method:

1.Preheat the oven at 350 degree F.Prepare a muffin pan by either greasing or lining with paper liners.
2.Crush the oats in a blender and mix it with the whole wheat flour,salt,baking powder and baking soda.
3.Beat the eggs and sugar to mix them well.Add oil and mix once more.
4.Spoon in the mashed bananas and cinnamon if you are adding into this and mix well.
5.Finally add the milk/buttermilk and mix again.
6.Pour this wet mixture into the dry mixture and fold in using a wooden/plastic spatula.Also mix in the walnuts in this.
7.Spoon into the prepared muffin pans and bake at 350 degrees for 18-20 minutes or until they are done.



Notes:

1.This recipe gives you 12 standard size muffins.
2.You could add 1 tsp of pure vanilla extract if you prefer.
3.You could add more nuts if you wish.

Sending this to Champa's Bake off event

Recipe courtesy: Various Internet sites
Contributor: Namitha