Orange and Banana muffins (no eggs)

Generally when I am cooking our daily meals, I don't really think too much and almost work on auto-pilot. The vegetables from the fridge, the onions and potatoes from the baskets, the masala powders and the indispensable set of spices. Thanks to my son's early morning school, I can now make rotis at 5.30am, when I am barely even awake.
But when it comes to baking, I am a little more careful, after the few disasters I've had. I prefer to follow a recipe, at least for the measurements, though I still don't have kitchen scales.



This time around, I decided to make these muffins with the oranges and the lone banana lying around in the fruit bowl. I like the idea of adding fruit purées and juices in cakes and muffins. They add a lot to the flavour and softness and its fun to try these with different seasonal fruits. Puréed banana with a little baking soda works as a perfect substitute for eggs in muffins



My friend and her kids were to come over and I had half an hour on hand, so I just grabbed the ingredients and made these real quick, without really referring to any recipe this time. Was really happy with the way they turned out. I guess I have finally the hang of baking without reading thru each line of the recipe every time !
Co-incidentally my friend brought along orange muffins too, hers had some ginger and chocolate grated into it, which was a delicious combination

Egg-free Orange and Banana muffins

What you need-

3/4 cup wheat flour
3/4 cup APF / maida
1/2 cup freshly squeezed orange juice
1 banana
1 tsp baking powder
1 tsp baking soda
1/2 cup sugar (I used powdered sugar this time)
5-6 almonds cut into pieces
1/2 cup butter (Can use oil instead)
1/4 cup milk

What you do with it -

Pre-heat the oven to about 180 C (convection microwave) or 160 C (OTG)
Mix the flours, baking powder and baking soda in a bowl
The butter should be soft enough. Add this to the sugar and beat till the sugar has completely mixed in
Run the banana and about 2 tbsp of milk thru a blender / mixie
Add the orange juice and the pureed banana to the butter
Beat well and combine the dry ingredients into the this, mixing it in gently(a wooden or silicone spatula works best)
Add more milk if the batter is too dry
Line the muffin tray with paper holders
Spoon in the batter upto 3/4th level of the holder
Top it with some chopped almonds
Bake for 10-12 mins (May take upto 15 mins in the microwave convection mode)
Allow it to cool and then remove the muffins from the tray

Eggless Bread Pudding

I was out with a friend who is familiarising me with this new area and all stores for our everyday groceries and vegetables. At one of the stores here, my friend pointed out to this loaf of bread, where the sides were all cut ! Very innovative idea - he even charged more for removing the sides. I don't have a problem with bread sides, but I do take it off when I make sandwiches for my son.

I really don't like wasting anything, so these sides and the slices at the two ends of the loaf come in very handy in making a simple steamed bread pudding. This one has bananas, milk and raisins along with the bread - sounds like a perfect breakfast !

Serve it hot or cold - works well both ways. Always a hit with kids - my son loves this one



Bread pudding

What you need -

2 cups of shredded bread slices / sides (I used brown bread this time)
3/4 cup milk (or enough to just soak the bread)
2 bananas
10-15 raisins
3-4 walnuts / almonds
1 tsp cinnamon powder or 1/2 a vanilla bean (whatever suits your taste)
2 tsp sugar + 1 spoon sugar for the caramel syrup

What you do with it -

Heat the brown sugar in a small bowl and pour it into a shallow vessel or smaller moulds
Mash the bananas and chop the walnuts or almonds into little pieces
Pulse the bread along with the sugar for 2-3 mins till its a coarse powder
Slit the vanilla bean and scrape the "caviar" out
Mix together bread, bananas, walnuts and raisins. Add the vanilla caviar or cinnamon powder
Pour enough milk to cover the bread mixture
Keep for 5-7 minutes so that the bread gets soaked well
Pour this bread mixture over the caramel syrup
Steam this for about 15-20 (I used a cooker, without the pressure)
Once done, upturn the pudding, so that the caramelised sugar layer is on top
Serve hot or refrigerate and serve with some cream