Bakery style Whole wheat banana choco chip muffins

Adapted from: littlesweetbaker
Makes- 12 jumbo muffins

While googling I came across this muffins which said bakery style muffins. Truly it’s a bakery style muffins with extra sponginess. I substituted whole wheat flour and tried it.

Ingredients to make:

Whole wheat flour- 13/4 cup+2tbsp

Baking powder- 1tbsp

Baking soda- 1tsp

Ground cinnamon- 1tsp

Salt-1/4 tsp

Butter- 1/3 cup, melted

Cane sugar- 11/4 cup

Eggs-2

Vanilla extract- 1tsp

Banana- 4-medium- mashed

Chocolate chips/walnuts- 1/2 cup

How to bake:

1. Preheat oven to 425 F/220 C.

2. Sieve flour, baking powder, baking soda, cinnamon and salt for 3-4 Times.

3. In a mixing bowl, whisk together melted butter, eggs, sugar, vanilla extract, mashed banana so that it is well combined.

4. Now add the flour and mix it gently.

5. Now pour the batter in muffin tray lined up with liners(I used tulip liners.

6. Top it up with chocolate chips/ walnuts. If needed, you can mix half of them in the batter too.

7. Now bake it in the preheated oven at 425 F/220 C for 5 minutes.

8. Now reduce the temperature to 375 F/190 C while muffins are inside the oven and bake it for 12-15 minutes for normal muffin sizes or 18-20 minutes for jumbo muffins. Mine was done in exactly 19 minutes.

9. Remove from the oven and let them cool in tray for 10 minutes.

10. Unmould from the pan and allow it to cool at room temperature.

11. Serve, eat and enjoy the cuppas. 

Notes:

1. Original recipe calls for milk. I forgot to add it to the recipe. Beyond that also this muffins turned out awesome.

2. Also I added extra banana to the recipe.

Semolina bread/rava bread

Bread using rava/semolina is a bit surprise to me. When I saw few bloggers about this bread, was quite surprised about how the texture and taste of bread will be. Finally decided to bake it one for me on one fine day. To my surprise, it turned out awesome as other bloggers say. Whoever tries to bake bread, try this first to gain a little bit confidence of baking bread at home.

Here is the recipe.

Ingredients:

 Water - 1 1/2 cups

Instant Yeast -2 tsp

Semolina/rava - 3 1/4 cups - fine variety
Sugar - 1 tbsp
 Extra-Virgin Olive oil (or any other oil) - 1/4 cup
Salt - 1/2 tsp

How to bake bread:

1. If not using instant yeast, proof it by warming water and add sugar and yeast for about 10 min or until frothy.

2. Add everything together in a mixing bowl and mix it well.

3. Now comes the kneading part.

(A).  If using stand mixer, turn on the mixer to medium speed and mix for about 4-5 minutes. At first the dough will be little sticky and after kneading for about 5 min you can see a elastic dough.

(B). If you don’t have a stand mixer, knead the dough using hands for about 10 min as like a chapathi dough until it becomes elastic.

4. Now grease a bowl with oil and transfer your dough into it and close it tightly using a cling wrap or towel and keep it in a warm place for about 1hour or until it doubles in volume.

5. Grease a loaf tin with oil. I used 9”*3” pan.

6.  Now dust some semolina on the kitchen counter. Take the dough out and make it into a rectangle. Make triple fold as a loaf so that it fits your loaf pan and press the seam.

7. Keep the seam side in your loaf pan and cover it with a cling wrap or towel and proof it again for for 45 min to 1 hr.

8. Preheat the oven to 190 C/ 375 F.

9. Place the tin in the middle rack of the oven and bake it for about 35-45 min or your loaf turns deep golden brown on the top and leaves the sides on the pan.

10. Remove the pan from the oven and remove the baked bread and place it in a cooling rack for further cooling.

11. In order for the top of the bread remaining soft, place a wet towel on the loaf and cover it. Leave it to cool completely for about 2 hrs. This step is compulsory to get neat slices.

12. Then slice, serve and enjoy.