Banana-Chocolate Muffins

Recipe taken from here.
 
Ingredients:  (Makes 12)


(A)
230g plain flour
150g caster sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
115g walnuts, toasted and chopped coarsely
50g chocolate chips

(B)
2 large eggs, lightly beaten
113 g butter, melted and cooled
454g bananas, mashed  (Reserve 12 slices of banana)
1 tsp vanilla extract

• Preheat oven to 170 degrees C.  
• In a large bowl, combine all the dry ingredients in (A).
• In a medium-sized bowl, combine all the wet ingredients in (B).
• With a spatula, lightly fold the wet ingredients (B) into the dry ingredients (A) until just combined.  The batter should be thick and chunky.  Do not over mix the batter.
• Spoon the batter into the prepared muffin tins and place a slice of banana on top.
• Bake for about 20 - 25 minutes or until cooked.
• Cool the muffins for 5 minutes before removing from the pan.  

Yogurt-Cranberry Scones

I was very excited when Chontelle Clark (Fleishman-Hillard) asked me if I would like to sample the newly launched Chobani Greek Yogurt.  It is the number one yogurt brand in the US and now available here in Australia. The good news is it is produced locally in Dandenong, Victoria.   They come in 7  flavours - fat free Strawberry, Blueberry, Peach, and Plain, and 98% fat free Pineapple, Mango, Passion Fruit, and Plain.  

Chobani is made with only natural ingredients using a traditional Greek straining method, which is why it is so thick and creamy. It is packed with real fruit which tastes great! My daughter who never likes Greek yogurt fell in love instantly with the Strawberry as well as the Mango flavour.

All Chobani products are gluten free, Kosher-certified, made with milk free of rBST and provide five live and active cultures and three strains of probiotics.  It has two times more protein than regular yogurt and also safe for those with nut and soy allergies.

 

Recipe adapted from Gourmet Magazine

Ingredients:

310g plain flour
1 tbsp baking powder
100g sugar
1/2 tsp salt
zest of 1 orange
85g butter, cut into cubes
65g dried cranberries, chopped coarsely
1 large egg
1 large egg yolk
1 tub (170g) Chobani Greek Low Fat Yogurt  (Passion Fruit flavour)

milk for glazing

• Preheat oven to 190 degrees C.  Line a large baking pan with baking paper.
• In a food processor, pulse flour, sugar, baking powder, salt, butter and orange zest until mixture resembles breadcrumbs.  Transfer to a large mixing bowl.
• Add cranberries to flour mixture.
• In another small mixing bowl, lightly beat egg and egg yolk; stir in yogurt.  
• Add egg mixture into flour mixture and stir until just combined.
• On a floured surface, pat dough into a 1 inch thick.  With a 2 inch round cutter dipped in flour, cut out as many rounds as possible.  
• Arrange rounds about 1 inch apart on baking pan.  Brush scones with milk and bake for about 15 - 20 minutes or until golden brown.
• Serve scones warm with jam and plain Chobani Greek Yogurt.

Ma Lai Ko (Steamed Sponge Cake) 馬拉糕

This is the unyeasted and darker version of  steamed sponge cake  also known as Ma Lai Ko (馬拉糕).  Thanks to my friend Linda, the Wonder-Cook who kindly shared this recipe with me -


Ingredients:

(A)
110g caster sugar
230ml water
200 butter
1 tsp dark soy

(B) Sift together:
300g plain flour
1 tbsp bicarbonate of soda

(C)
3 eggs
150g caster sugar
2 tbsp condensed milk
400ml evaporated milk

• (A)  Heat sugar until dissolves.  Add in water and stir well.  Turn off heat.  Stir in butter and dark soy.  Set aside to cool.
• (C)  Beat eggs and sugar until light and fluffy.  Add in milks.  Then add the butter mixture and gently fold in the sifted flour mixture.  Pour into a cake pan or individual moulds.  
• Steam over high heat for about 20 minutes.