Saturday, February 7, 2015

Sour Cream - Banana Muffin

2 1/2 cups self-rising flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup olive oil (or butter)
1 cup sour cream
1 cup fine sugar
1 cup mashed banana
1 cup chopped walnut
1 tsp vanilla essence
2 eggs

1. Preheat oven at 180C for minutes
2. Sieve the flour and baking soda
3. Beat the eggs.
4. Put the eggs, olive oil, sour cream and sugar in a mixing bowl and mix well with wooden spoon.
5. Fold in flour, followed by the banana and walnut to form a smooth batter. Do not over mix.
6. Add vanilla essence and mix lightly
7. Scoop the batter to fill the muffin tins
8. Bake at 180C for 20 minutes.

** Refer to original recipe from Kraft Recipe

Thursday, January 15, 2015

Simple Carrot Cake

2  cups self rising flour
1 cup castor sugar
1/2 cup olive oil
1/2 cup milk 
1 cup walnut (small pieces)
2 1/2 cup grated carrot 
4 eggs
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
2 tsp vanilla

1. Preheat oven to 180 degrees C and grease baking tin.
2. Shift flour with baking powder, salt and cinnamon.
3. Beat eggs, sugar and oil in mixing bowl.
4. Add in milk and flour to mix well.
5. Fold in carrot, followed by walnut.
6. Lastly, add in vanilla and blend well.

7. Bake at 180 degrees for 20 minutes.

8. Cool in baking tin for 10 minutes. Turn out onto wire rack to cool completely.
9. Cut to serve.