Tea Cake from Anu's Kitchen

 https://www.youtube.com/watch?v=IIZq8GgMiRM

Bake
for 30 mins in 180

1 Cup (130grams) Maida 1 Tsp Baking Powder 1 Tsp Baking Soda 1/4 tsp Salt- 2 Eggs 1 cup Powdered Sugar 1/4 cup Oil 1 tsp Vanilla essence 1/2 Cup Hot milk 1 Tbsp Butter

Whole Wheat Banana Bread Muffins

Original recipe here 

Ingredients

• ⅓ cup vegetable oil
• ½ cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup mashed ripe bananas (I used two bananas)
• 1¾ cups whole wheat flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ¼ cup hot water

Instructions

1. Preheat oven to 325 degrees.
2. In a large bowl, beat oil and honey together. Once combined, add eggs and mix well. Stir in banana and vanilla. Stir in flour and salt in increments.
3. Add baking soda to hot water and stir to mix. Add to batter.
4. Spray muffin tins with non-stick cooking spray. Fill each opening ¾ full of batter.
5. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
6. Transfer to wire rack to cool.

Blueberry Muffins

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 egg

1 cup granulated sugar

4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly

1¼ cups sour cream

1½ cups frozen or fresh blueberries

Directions:

Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.
Recipe Source : Browneyedbaker

Banana Nut Muffins

Ingredients

3 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso (Instant coffee powder)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)

Directions

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.Mix in the sugar, egg, espresso and vanilla.Sprinkle the baking soda and salt over the mixture and mix in.Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Notes
No need for a mixer (electric Beater) with this recipe.
Ignore the white nuts shown in the picture. That is done by my lil "G' who always wanted to help mama in kitchen :) .