Thursday, July 12, 2012

I can bake! Yummy!



 

Oatmeal Raisin Cookies and Banana Muffins






Ingredients:
5 large bananas
1/2 cup melted butter
1 egg
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup sugar

Instructions:
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
2. Sift dry ingredients together in a bowl (flour, baking soda, baking powder, cinnamon). Add sugar and salt, set aside.
3. Mash bananas and add vanilla, melted butter, and whisked egg.
4. Add in dry ingredients and mix well to from a batter.
5. Spoon on to muffin cups (half filled) lined with waxed paper or foil. 
6. Baked in the oven for 20-30 minutes or until brown and tooth pick is dry when you try to insert it on the center of the muffin.
7. Cool for 5-10 minutes on the muffin trays before removing. Serve and Enjoy!





Ingredients:
1/2 cup melted butter
1 egg
1 tsp vanilla
1 cup oatmeal
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup raisins


Instructions:
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
2. Sift dry ingredients together in a bowl (flour, baking soda, baking powder, cinnamon). Add sugar and salt.
3. Add in oatmeal, melted butter, egg, and vanilla. Mix thoroughly and finally add raisins. 
4. Scoop a spoonful on to cookie tray 1 inch apart.
5. Baked in the oven for 20-30 minutes or until edges become brown .
6. Cool for 5-10 minutes on the cookie tray before removing. Serve and Enjoy!



Additional tips:
Replace bananas with grated carrots to make carrot muffins with the banana muffin recipe.
You can add walnuts or almonds on the oatmeal cookies recipe instead of raisins.
Refrigerate the oatmeal cookies after cooling to making it firmer and crispier.
Muffins and cookies good for 3 days on room temperature and 1 week when refrigerated. Freezing them makes it last a lot longer.

No comments:

Post a Comment