Baking happened to me when I came to US, back at my mother's place in Bombay my kitchen endeavors were very minimum. Never helped her in kitchen, but I did other things like decorating my house, cleaning, gardening, taking care of my fish tank, arts & crafts etc..etc. We did not have oven or microwave there so there were no baking sessions at home except that my mother used to bake tutty-fruity round cake in an old styled aluminum vessel we get in India.
USA- Land of opportunities was like exploring things in and around New Jersey and also in my kitchen too. I landed in US in Nov-2004 and my first baking session started with a birthday cake for JB (after 3 months). I was so scared to touch the oven so I used it to store dishes. Operating oven and dishwasher was totally new to me and I took the help of my childhood friend Lalita initially, (sigh) now I laugh looking back to myself.
Since then I was playing around with my oven and baking things. I have noticed that I didn't post any baking recipes so far on my blog so taking this opportunity to post this incredible recipe from My favorite cook book, Kid's Snacks from Better Homes & Gardens. I purchased this book at my local Library sale. I don't have much collection as I did not bring any books from India. Since luggage weight is the main factor to carry things from India to set up a new life in US, books and wedding album were last on my priority list. I know many of us can relate this story of mine with your initial days in US :)
Kid's Snack is a wonderful collection of easy and beautiful looking recipes, kid's love. I also have some other books on healthy home cooking, 101 pasta recipes, low carb diet which I bought from library sale, I tried some of them and much satisfied with the taste but will showcase sometime later on my blog.
As Nags asked us to write in one line, I love this book to " Treat the Kid in me" Sending this post to Nags for Show me your cook books event and to JFI-Banana hosted by Ahaar.
Source : adapted from Kid's Snacks
Prep time: 10 mins
Baking time: 25 mins
Makes: 6 people
1 large egg
3 tbsps vegetable oil
3 tbsps milk (I used 2% milk)
3 tbsps orange juice
1 tsp vanilla extract
2/3 cup mashed ripe bananas (about 3 medium bananas)
2 cups all purpose flour (unbleached)
½ cup castor sugar
1 tbsp baking powder
½ tsp salt
1/2 cup dark chocolate chips/morsels
- Preheat the oven to 350°F
- Place the egg, oil, mashed bananas, orange juice, vanilla extract and milk in a mixing bowl and beat together with your hand mixer.
- In another bowl sift the flour, sugar, salt, baking powder mix.
- Pour in the liquid into the dry mix and stir until just blended.
- Add chocolate chips and stir one more time.
- Line a muffin tray with paper muffin cases, spray with non-stick spray and then fill each case to just below the muffin tray level.
- Bake for about 20 minutes, reducing heat towards the end of baking if the top of the muffins gets brown quickly.
- This recipe makes 10-12 muffins, depends upon the tray size you use, I used 2 ¾” size here.
- They taste better the next day, just m/w for 10 seconds and its ready to munch on!