Thursday, October 27, 2011

Low Fat Bran Muffins

I have a confession to make: I love bran. I love bran cereal, bran muffins, bran bread, granola bars made with bran, etc. Hence this week I made a batch of Low Fat Bran Muffins for my family and me. I got this recipe from I Love So if you are looking for a sweet but "healthier" breakfast option, try this out.


Low Fat Bran Muffins

1 1/2 cup wheat bran

1 cup low-fat milk

1/2 cup unsweetened applesauce

1/2 banana-mashed

2/3 cup brown sugar

1/2 teaspoon vanilla

1/2 cup white flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup raisins or blueberries or dried cranberries (I omitted the fruit)


1. Preheat oven to 375F and line muffin tins with paper liners or grease well.

2. Mix togher wheat bran and milk and let stand for about 10 minutes.

3. In a large bowl, mix together aplesauce, banana, brown sugar and vanilla. Add to the bran and milk mixture. Stir in the flour, baking soda, baking powder and salt.

4. Gently fold in raisins (or other dried fruits.)

5. Fill muffin tins almost to the top and bake for 15-20 minutes.

Saturday, October 15, 2011

Lime Cake

Hey guys! Today I bring you this simple yet delicious Lime Cake. My sister made it a while ago and it was a huge success so I decide to share it with you. =) So light, fluffy, moist, and tangy. Yum! And the process couldn't be easier - and faster: just blend and mix. Simple as that. Perfect for any time of day - and night. ;)
Sorry for the short post. My inspiration is on vacations today. Hahaha.


1 cup vegetable oil
1 cup milk, room temperature
4 eggs
Zest and juice of 1 lime
2 cups sugar
Pich of salt
3 cups all-purpose flour, sifted
1 tablespoon baking powder

1 can sweet condensed milk
5 tablespoons butter, room temperature (~100g)
1/3 cup lime juice

Start with the frosting
1. Mix all the ingredients with a wooden spoon - a mixer would be fine, too - until smooth.
2. Put in the fridge until it thickens. I recommend making only half the batch.

For the cake
1.Put oil, milk, eggs, lime juice, sugar, and salt in a blender and blend until smooth.
2.Transfer into a large bowl and mix in the flour, baking powder, and lime zest.
3. Pour into a lined rectangular (25x35cm) baking pan and bake for 40 minutes in a preheated oven (180ÂșC).
4. Do the cake test. Let it cool before frosting. Decorate with lime zest.
5. Serve it cool or at room temperature.

Sunday, October 2, 2011

Fruit Tea Loaf

A few days ago my mother was in the mood for some cake, so I flipped through Cakes Galore (a gift from Ana) and decided upon baking Fruit Tea Loaf. My mother loves fruit cakes and adding tea was unsual, but I was curious to see how it would turn out. To my surprise the cake took two days to make. It is not difficult at all for on day one you mix the fruits, spices and liquid together and store it overnight for the contents to saturate. Day two you add the flour and dump the batter into a bread pan-easy! My mother liked the cake, however my only reservation was that it looked nothing like the cake in the book. Now I know the cooking or baking results won't replicate the exact image in cookbooks, but my cake was really, really ugly. I will make another fruit cake for the holiday season, but probably not this one.


Fruit Tea Loaf

2 Cups mixed dried fruit, such as golden raisins, currants, raisins, and canded cherries

Generous 1/2 cup light brown sugar

2/3 cup brewed tea (the author suggests using Earl or Lady Grey tea for a scented flavour, I used Earl Grey)

2 teaspoons ground allspice

Finely grated zest of 1 orange (I used 1 lemon instead)

1 Tablespoon clear honey, warmed


1. Place the mixed dried fruit, sugar, butter, tea, and allspice in a saucepan. Cover and heat gently until the butter has melted, stirring occasionally. Bring to the boil and boil for 1 minute, then remove the pan from the heat. Add the orange zest, then set aside and leave overnight.

2. Preheat the oven to 350F. Grease and line a 8 1/2 inch loaf tin.

3. Fold the sifted flour into the fruit mixture. Spoon the mixture into the prepared pan and smooth the surface. Bake in the oven for 50-55 minutes, or until golden brown and a skewer inserted into the center comes out clean.

4. Remove the cake from the oven, brush the top of the cake with wamred honey, then leave it to cool completely in the pan. Turn out and serve in slices spread with butter, if you like.