I am back with more bulgar goodness. Last week I shared a quick stir-fried bulgar (whole wheat kernels) dish that is great for breakfast on Facebook and Instagram. If you have some time please check and try it out. And now I am back with another breakfast option that is more on the sweet side but equally satisfying and filling. The idea was to make a steamed carrot cake because I am, lately, boarder-lining obsession with steaming. It is so convenient and you can make a lot of great things with it. I even steamed weave cinnamon buns! Boarder-lining obsession!
Anyway I discovered I did not have all the ingredients to make the carrot cake so I started throwing in random things I came across like grated ginger, bulgar, cinnamon and maize flour. I know you might be skeptical about these ingredients. I was too and I had given up crossing off the experiment as a fail until I tasted the cooled muffins. Delicious! I knew right away this was going to be a recurring dish in my house just like these buns that I make on a weekly basis.
And the best part is that these muffins just need one bowl. Yes. Just throw everything in one bowl and mix! Easy and delicious.
What you will need:
2 C. Bulgar( Whole wheat kernels), boiled, drained and cooled
2 C, Carrot, grated
1 C. Whole wheat flour
1 C. Maize flour
1 C. Oil
1 C. Sugar
1/4 C. Milk
1 Tsp. Ginger, grated
1 Tbsp. Baking powder
1 Tsp. Cinnamon, ground
1/2 Tsp. Salt
- I used puto molds that were a gift from a dear friend. For an alternative you can use cupcake papers or these.
- Make sure the water you are using to steam has boiled before you place the muffins.
Combine all ingredients in a large bowl and mix till well incorporated. Place the cupcake paper in the plastic molds. Spoon the muffin mix in the molds. Steam the muffins till they have risen and the top is cracked. This will take about 10-15 minutes. Let the muffins cool completely before serving. Makes about one and half dozen muffins.
My first baking escapades here on the blog started out in an oven toaster. Well, because it works wonders! And that is an understatement. Then I moved onto charcoal stove baking because I was challenging myself to make larger things like this Coconut cinnamon cake, this massive Chocolate donut and this Savoury soya cheese bread. So over two weeks ago, I was reminded again of how magical an oven toaster is because we learnt to make banana muffins from someone more experienced than we are. It was an affair of less than 5 people. It was a great time. I realise events with a small number of people with a common interest turn out more meaningful and enriching for me. The restfulness of just working is magical. I also realise I keep saying this over and over again. The best part is we baked these muffins in an oven toaster! If you are looking to get into baking, I would recommend an oven toaster because it consumes less energy, and is so versatile (that is, your baking possibilities are endless. I have even made loaves!). So today I am sharing what we baked to show you how amazing an oven toaster can be.
What you will need:
1 ½ C. Flour
1 Tsp. Baking soda
1 Tsp. Baking powder
½ Tsp. Salt
3 Bananas, mashed
½ C. Sugar
¾ Tsp. Cinnamon
1 Large egg
1/3 C. Cooking oil
½ Tsp. Vanilla
¼ C. Brown sugar (Optional)
- You can omit the brown sugar if you do not like overly sweet muffins.
- Make sure to scoop just one spoon into the paper muffin cups to avoid overflowing when they bake
- Place the muffins close to each other to keep the shape while baking in the toaster.
- Peel the bananas and set aside.
- In a blender, combine the bananas, sugar, egg, oil and vanilla and blend till pureed.
- In a separate large bowl, Combine all the dry ingredients (flour, baking soda and powder, salt and cinnamon) and set aside.
- Pour the banana mixture in the dry ingredients while mixing till a fine batter forms.
- Using a spoon, scoop the batter into paper muffin cups.
- Place in toaster and bake for 8-10 minutes or until the muffins turn golden brown.
Tell me below, do you own an oven toaster? What do you usually make with it? Also you can easily double (or triple) this recipe to make muffins you can keep for a week (If they haven’t consumed already!).