Carrot & Banana Muffins

In the first version of this recipe I made, I found that the bits of pineapple weren’t a huge hit, although the muffins did turn out super moist. I decided to try substituting the pineapple with mashed bananas and to add a 1/4 cup of skim milk to make the muffins a little bit more nutritious.

I think they turned out pretty good — the perfect breakfast muffin for on-the-go.

Here is the beautiful and moist batter:

Ready for the oven:

And ready to eat!

These muffins freeze well. I usually defrost them overnight then bring a couple to school with me the next morning.

Enjoy!

Carrot & Banana Muffins

Adapted from the Food Network website

  • 1 & 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 & 1/3 cups dark brown sugar
  • 4 tablespoons wheat germ
  • 4 teaspoons ground cinnamon
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs
  • 2/3 cup vegetable oil
  • 2 tablespoon pure vanilla extract
  • 1/4 cup skim milk
  • 8 medium carrots, grated (about 4 cups)
  • 1 cup very ripe mashed bananas (about 3 bananas)

Directions

Preheat the oven to 350 degrees F. Line twenty-four 1/2-cup muffin cups with paper muffin liners.

Whisk flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, vanilla extract, and skim milk.

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and mashed bananas just until evenly moist; the batter will be very thick.

Divide batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack.

Makes 24 tasty and nutritious muffins!

Now that I’ve modified this recipe, I think it is okay for me to call it my own, even if I did only change two ingredients!

Yours edibly,

Elana

Traditional Chocolate Cake

I made this chocolate cake when I found out I wouldn’t have to work on Family Day — sweet! It’s actually for my dad’s birthday, which was last Wednesday, but I didn’t get a chance to make it earlier because of Valentine’s Day and culinary school things.

It turned out beautifully, in my opinion. I love, love chocolate so this was so much fun to make. I used a recipe I found on Epicurious, originally from a 1995 edition of Bon Appetit.

In my culinary desserts class at school, we would cut the top layer off of the cakes once they come out of the oven to make the layers even for stacking. It makes the cakes more professional-looking and also easier to frost. This cake is only for my family though and I would never want to waste any of the precious chocolate cake.

I tried to pour the batter into the greased and floured pans as evenly as possible.

Then I sprinkled the pans with chocolate chips 🙂

This is the first layer of the cake, with icing.

This is a delicious picture of the first two layers of cake with icing and lots of oozing icing.

And finally, the three layers all stacked up. If I had cut the cake layers to even them out, like I’ve done at school, there would have been no spaces between the layers.

Is there another way I can avoid this without wasting any cake?

Try it at home and let me know what you think.

You can find the recipe here: http://www.epicurious.com/recipes/food/views/Old-Fashioned-Chocolate-Cake-with-Cocoa-Frosting-755

Yours edibly,

Elana