Healthy Sugar-Free and Dairy-Free Banana Oat Muffins - มัฟฟินโอ๊ตกล้วยหอม
A delicious and healthy sugar-free recipe for Banana Oat Muffins from a multi-prize-winning baker. Includes recipe and video instructions.
Sub-titles in English and Thai.
RECIPE:
Ingredients:
• ⅓ cup coconut oil: ⅓ ถต น้ำมันมะพร้าว
• ½ cup maple syrup: ½ ถต เมเปิ้ลเซรับ [or honey]
• 2 eggs: 2 ฟอง ไข่ไก่
• 1 cup mashed ripe bananas: 1 ถต กล้วยหอมบด
• ¼ cup almond milk: ¼ ถต นมอัลมอลด์ [or water or milk]
• 1 tsp baking soda: 1 ชช. เบรคกิ้งโซดา
• 1 tsp vanilla essence: 1 ชช. กลิ่นวนิลลา
• ½ tsp salt: ½ ชช. เกลือ
• ½ tsp cinnamon: ½ ชช. ผงอบเชย
• 1¾ cups plain flour: 1¾ ถต แป้งเอนกประสงค์ [or whole-wheat]
• ⅓ cup oats: ⅓ ถต โอ๊ต
Bake 25 mins at 165°C (325°F): เข้าอบที่อุณหภูมิ 165°C (325°F), 25 นาที
Instructions:
1. Preheat the oven to 165°C (325°F).
2. Prepare your 12-cup muffin pan with non-stick cooking spray or butter.
3. In a large bowl, beat the coconut oil and maple syrup together with a whisk.
4. Add the eggs and beat well.
5. Mix in the mashed bananas and milk, followed by the baking soda, vanilla essence, salt and cinnamon.
6. Add the flour and oats to the bowl, and mix with a large spoon, until just combined.
7. Add extras like nuts, dried fruit or chocolate if you wish, and fold them in.
8. Divide the batter equally between the muffin cups, so that each cup is about 2/3 full.
9. Sprinkle the tops of the muffins with a small amount of extra oats, and a sprinkling of raw sugar granules.
10. Bake for 22-25 minutes, or until a toothpick inserted in a muffin comes out clean.
11. Place the muffin pan on a cooling rack to cool.
These muffins should keep fresh at room temperature for up to two days, or up to four days in the refrigerator. They can also be stored in a freezer-safe bag for up to three months, and defrosted as needed.
Give them a try, and please add your comments on how you went. I'd love to hear your suggestions on what creative additions you've made to the mix. If you'd like to see other recipes, please consider subscribing to my channel.
If you wish to comment or ask questions, in either Thai language or English, I will be happy to reply in the comments area.
หากคุณต้องการแสดงความคิดเห็นหรือถามคำถามทั้งภาษาไทยหรือภาษาอังกฤษฉันยินดีที่จะตอบกลับในพื้นที่แสดงความคิดเห็น
Beth's Key Lime Cup Recipe | ENTERTAINING WITH BETH
Learn how to make my deconstructed Key Lime Pie recipe. A Key Lime cup! Much easier and just as delicious!
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How To Grow Lemons
Winter Garden Tour
Lemon Pound Cake Recipe
Garden Vlog: Apricot Blossoms!
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Carrot Cake Cupcakes
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Lemon Bundt Cake
Lemon Poppy Seed Muffins
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Raspberry Cheesecake
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BETH’S KEY LIME CUP RECIPE
Makes 8 in the Simply Baked Cups
INGREDIENTS:
7 Graham Crackers
6 egg yolks
1/3 (40 g) cup cornstarch
¼ (1.25 ml) tsp salt
1 ½ cup (350 ml) water
¾ cup (150 g) + 1 tbsp (13 g) sugar
2 tbsp (30 g) butter
2/3 cup (160 ml) fresh lime juice (about 3 large limes)
WHIPPED TOPPING:
2 cups (475 ml) heavy cream
2 tbsp (13 g) powdered/confectioners/icing sugar
1 tsp vanilla (5 ml)
GARNISH:
2 whole limes for garnish (wheels and zest)
METHOD:
Place graham crackers in a zip lock bag and seal it. Then whack the bag with a rolling pin, crushing up the crackers to form a fine crumb. Set those aside.
In a medium saucepan heat of water with sugar until sugar is dissolved.
Meanwhile in a large heat safe bowl, crack in 6 egg yolks. To that add cornstarch (cornflour) and salt. Mix together until a pale yellow paste forms.
Then slowly add the hot sugar water to the egg mixture in a steady stream whisking all the while until a thin egg mixture forms. Pour this mixture back into the sauce pan and cook on medium flame, while stirring frequently.
In just a few minutes the mixture will thicken up and start to resemble a pudding. Once you achieve a pudding consistency. Remove your pan from the burner, place on a cool burner, pop in the butter and stir and then add the lime juice and stir until thinned out and smooth.
Immediately transfer your mixture to a clean heat safe bowl (otherwise it will continue to cook and thicken in the sauce pan! If that happens thin back out with more butter and if still too thick you can add more lime juice or a little water.
Place some plastic wrap on top of lime curd, touching the surface so a skin does not form, and refrigerate.
To make the whipped cream topping place all ingredients in an electric mixer and whip until stiff peaks form. Transfer to a pastry bag, fitted with your favorite tip. Refrigerate cream.
NOTE: Everything up until this point can all be done the day before serving.
The day of serving, assemble your cups.
TO ASSEMBLE:
Lay out 8 of your baking cups (you can also use any decorative glass too). Place 2 tbsp (30 ml) of crumbs in the bottom of each cup. Then with an ice cream scooper, place lime curd on top. It fill about ¾ of the way full.
Then pip your whipped cream on top in a counter clockwise circular fashion creating a little mound. You can pop these in he fridge several hours before serving.
TO SERVE:
Moments before serving, garnish with fresh lime zest, and a thinly slice lime wheel on top. Place spoons inside each cup. Et voila!
Professional Baker Teaches You How To Make RASPBERRY JELLIES!
Chef Anna Olson knows you have a sweet tooth, and that's why she is presenting you with her amazing Chocolate Covered Raspberry Jellies recipes! Your guests will love your DIY candy! Follow along with the recipe below and you'll be making prize winning desserts in no time!
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Makes 3 dozen candies
Ingredients
Raspberry Jellies
½ cup (125 mL) raspberry purée (pureed and strained frozen raspberries work best)
1/3 cup (80 mL) unsweetened applesauce
2/3 cup (200g) white corn syrup
1 ¼ cups (250 g) granulated sugar
1 pouch (80 mL) liquid pectin
Décor
granulated sugar
cornstarch
10 oz (300 g) dark chocolate, chopped
1. Lightly grease an 8-inch (2 L square baking pan and line it with parchment paper.
2. In a medium saucepan, whisk the raspberry purée and applesauce and bring to a simmer over medium heat. Add the corn syrup and sugar and (increase the heat- is this needed you mentioned still on medium heat to) bring this up to a gentle but even simmer, whisking constantly. Keep simmering the liquid, stirring constantly until it reaches 225 F (107 C), 8-10 minutes. Remove the pan from the heat, pour in the pectin and whisk in. Return this to the heat to reach a simmer and then immediately pour this into the prepared pan. Let this cool, uncovered, until set, about an hour.
3. Turn the jellies out onto a cutting board and peel off the parchment paper and cut into 36 squares. Options for finishing the jellies include:
a) Rolling in granulated sugar (for a gumdrop look)
b) Roll in cornstarch (for a Turkish delight look)
c) Dipping in chocolate – to prepare the chocolate for dipping, melt 7 oz (210 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122 F (45-50 C). If the chocolate gets warmer than this, then you need to let it cool below 113 F (45 C) and re-warm. Remove the bowl from the heat and stir in 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82 F (28 C). Return the bowl to the water bath and stir to warm up to between 88-90 F (31-32 C) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish (this process is called tempering.)
To dip the jellies, have a baking tray lined with parchment paper ready. Use truffle forks or other fine-tined forks to immerse each jelly into the chocolate, lift out and gently shake off excess and place on the baking tray to set. After the jellies are dipped, pop the tray into the fridge for just a minute to set the chocolate and then the jellies can be stored at room temperature in an airtight container.
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MY CHRISTMAS BREAD PUDDING | Delicious Sauce | Always A Hit ❤
This is my amazing CHRISTMAS BREAD PUDDING, it is always a hit at my house on Christmas day, definitely a winner. I make it with my day old home dinner rolls, but just about any bread will do. I always serve it with my delicious creamy sauce that makes it totally complete, you will want seconds for sure. One of the best things about this dessert is that it is made with ingredients most people have at home, like butter, eggs, milk or heavy cream and a variety of other ingredients. you can add raisins and blueberries like I do or you can substitute your own or leave the fruit out if you wish. It is an old fashioned recipe, but definitely a goodie. ❤
INGREDIENTS----------------
ABOUT 10 C. torn day old dinner rolls (or your choice of bread)
3 beaten eggs
1 1/4 C. sugar
2 1/2 Tbsp light brown sugar
1/2 tsp ground cinnamon
1/4 C. melted butter
1 1/2 C. heavy cream
1 1/2 C. whole milk
1/2 C. raisins
1/2 C. fresh blueberries
SAUCE_____________________
1/2 C. light brown sugar
2 tsp. All purpose flour
pinch of cinnamon
1 egg
2 1/2 Tbsp melted butter
1 C. whole milk
1/3 C. heavy cream
pinch salt
1 Tbsp vanilla extract
● You can use all milk or all heavy cream if you want.
● YOU CAN USE 2% MILK IF YOU WANT
● You can use your fruit of choice or leave out fruit if you want.
DISCLAIMER
Do not eat or serve this dish to anyone who is or might be allergic to any ingredient in this dish.
1953 Prize Winning Turtle Cookie Recipe
I actually make a fairly big boo-boo in this video. I didn't read the recipe properly and didn't realize until I typed this up that you were supposed to add one cup of icing sugar to the chocolate/butter/milk frosting mixture! No wonder it was runny!! Over all thought the cookies were still REALLY good and I inadvertently cut out a fair amount of sugar. You can decide which version to try. :)
Turtle cookies:
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter softened
1/2 cup firmly packed brown sugar
1 egg AND 1 egg yolk (reserve the egg white)
1/4 tsp Vanilla
1/4 tsp Maple flavouring (optional) or use any flavouring you like
Mix dry flour, baking soda and salt in a small bowl and set aside.
Cream together butter, sugar, 1 whole egg and one egg yolk and extracts in a large bowl.
Add dry ingredients to wet ingredients gradually and mix well.
Chill dough if to sticky to work with.
Split whole pecans lengthwise or use pecan pieces. Group five of them on a greased baking sheet to resemble head and legs of a turtle.
Shape dough into 1 inch sized balls, dip the ball into the egg white and press the dough ball, dipped side down onto the pecan pieces.
Bake at 350F for 10-12 minutes until firm to the touch and very light brown on bottom. Cookies do not spread much, okay to crowd them on cookie sheet.
Cool cookies and frost the tops generously with frosting of your choice or use the recipe below:
Combine 2 squares (2 oz.) of chocolate or 1/3 cup semi-sweet chocolate chips with 1/4 cups milk and 1 tbsp butter or margarine. Heat over double boiler on stove or in the microwave (in microwave safe container) until milk is hot and butter is melted. ADD ONE CUP OF ICING SUGAR (a.k.a. powdered or confectioner's) Beat until smooth and glossy. If you find it to be too thin add some confectioner's sugar (icing sugar) to thicken it up.
I did post the vanilla video, here it is:
Easy Baked Raspberry Piroshki Recipe | Raspberry Buns
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These amazing raspberry buns are to die for. They are perfect for indulgent breakfast, as a snack or picnic offering! You will love the fresh and bright flavor of these Raspberry Buns warm from the oven. Juicy and sweet berries nestled on soft bread, are pure comfort with your cup of coffee or tea.