Thank you my dear friends for ur queries and support. After a short break, here I am back with Banana walnut bread.
These days I am into baking more, at least once a week I am trying to bake. As many of the passionate bakers say even I am becoming fond of baking. This recipe turned out to be super moist with the right amount of sweetness.
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What is a muffin for newbies, the rest can skip the first para.
Muffins are served as breakfast. There are two types of muffins English and American. English muffins are made with yeast where as American are made with chemical leavener like baking soda. American muffins are domed shaped and English muffins are flat.
American Muffins are further divided into bread like (less sugar) muffins or cake like (high sugar)muffins. Variations can be made to the basic muffin recipe and baked into special muffins.
The difference between a cupcake and a muffin is a cupcake has more sugar and a frosting layer on top, where as muffins don’t.
I started liking muffins after coming to America. They serve a lot of varieties for breakfast. I love muffins for it’s soft cake like inside texture and the crispy dome. So here’s my attempt at a Strawberry Muffin with fresh strawberries.
I thought the strawberry would be cooked nicely and that won’t be moist inside the muffins, but I was wrong. When it’s cooked I could see the moistened area around every strawberry chunk, not sure if this is how it would be or I am doing it wrong, someone please answer me, if we use fresh fruits for baking is there any special steps that needs to be done?
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Wow it’s been a year since I started blogging. I can’t believe it that a year has gone by so quickly. I am happy that I have successfully completed a whole year of blogging, this is all due to the support and encouragement I have received from family, friends and you my dear readers. It’s been an exciting year for me and am hoping to continue with the same spirit as before. I have big plans for the coming year and hope to expand into more categories and hope to get the continued support from everyone.
With that let’s get into today’s recipe, you can call it an anniversary special! This is a recipe from Martha Stewart’s book. I hope you’ll enjoy this !!!
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A perfect tea time scone with Blueberries. It has a crunchy outer layer with fluffy texture inside.
When I tried it for the first time it was super duper flop. I guess, I added more butter and little extra baking soda. The kneaded dough was super sticky with more quantity. When I baked it, he he he it lost it’s shape and was spread across the whole baking tray. I was very disappointed.I just threw them away. So this time I tried with less quantity. Surprise !!! it turned out really good. I used fresh blueberry for the first time, but now I used dry blueberry, somehow i liked dry ones better than the fresh ones. May be I should try some more times to get it exactly.
