Nutella walnut knots

Recipe: (6knots)

200g flour 

2g salt

35g sugar

4g instant yeast

100g warm water

30g milk

10g oil

Cinnamon bun

Healthy banana cupcakes

I made one 8inch round cake and 7cupcakes with the following recipe. I found it a bit too sweet for me, but I guess depends on the ripeness of the bananas, you have to adjust the amount of sugar, either increasing or decreasing. Also, these cakes don't grow at all, so you can fill the tin way up to the top, but just beware that the cooking time may take longer, about 5more mins or so. By the way, I added some chopped walnuts and chocolate chips into the batter, just my personal preference, is optional and it still tastes good without the additional ingredients.

Banana cupcakes Recipe: 

3eggs

100g sugar

1heaping tablespoon honey

100g oil or melted butter

235g mashed ripe bananas,about 2 small

200g all purpose flour 

1/2tsp baking powder

1/2tsp baking soda

1) in high speed, beat eggs and sugar until pale in color and reach a thick ribbon like consistence, set aside.

2) mix together remaining ingredients in a separate bowl, pour into the egg mixture and combine well.

3) bake in 350F preheated oven for 15mins or golden brown and cooked through. 

Experiment: microwave mug cake

Surprisingly,It was a shocking success. The first microwave mug cake that I absolute fall in love with. made with the left over ground almond from macaroon and pancake mix, added some instant chocolate mix for flavor. And wa la , turned out to be one of the most lovely chocolate mug cake I have ever made! Very sadly, I didn't mark down the measurement:( 

No fear VEGGIE muffin

I have tried carrot muffin before, and so I guess adding veggies into the muffin batter won't be that bad, :D and finally have a chance to try zucchini muffin!

No fear veggie muffin recipe
1 1/2cup all purpose flour
1/2cup sugar (can add 1/3cup more according to the sweetness you prefer)
1/2cup packed brown sugar
1tsp baking soda
1tsp ground cinnamon
1/2tsp salt
1egg
1/4cup oil
1/4cup milk (I used 2% lactose free)
1/4cup grated apple
1cup grated zucchini (squeeze out all water)
1/2cup each chopped nuts and semi-sweet chocolate chips

1) combine flour, sugar, baking soda, spices and salt in a bowl.
2) mix together egg, oil, milk, grated apple and zucchini in a separate bowl, pour into the dry mixture. Stir along with chopped nuts and Choco chips to combine and form a thick batter.
3) divide batter into 10-12muffin tin lined with paper cups (depends on size). Bake in 450Fpreheated oven for 10mins, lower temp and bake until golden brown, about 7-10mins.

Note:
~ Chocolate chip is crucial in this recipe, it gives sweetness to the muffin, if for any reason, you left it out, add more sugar and adjust the taste. But really, who would leave out chocolate?
~ zucchini is the trickiest part, measure it right after you grated it, it should be 1cup loosely packed. Then you take it out, try your best to squeeze out all excess water, at this point, measure again, should get 3/4cup tightly packed. Too much water will turn the muffin into a rubber disk! So this step is very important!!!

Morning Muffins

Quick Morning Muffin Recipe (yield 10-12 standard size muffins)
2cups all-purpose flour (or half wheat and half white )
3/4cup sugar (half brown and half white sugar is okay as well)
1tsp each baking powder and soda
1egg
8ounces blueberry flavored low fat yogurt
1/4cup melted butter (veg oil can be replaced instead)
1cup dried cranberries and nuts or fresh fruit of your choice
1-2tbsp milk (to loosen up the batter)

1) combine flour, sugar, baking powder and soda in a large bowl. In a separate bowl, mix together egg, yogurt and butter. Pour wet over dry, stir in fruits as you combine the mixture.
2) if the batter is too hard to corporate, add a tbsp of milk at a time. Bake in 450F preheated oven for 5mins, lower the temp to 350F and continue to bake until cooked through, about 15mins depends on size.

Oatmeal Cookies (less sugar version)

Note that the amount of sugar is reduced significantly in this recipe, for people who have a sweet tooth, feel free to add more sugar or other ingredients such as chocolate chips to enhance the sweetness. I personally, my family as well, are satisfied with sweetness of this cookies. Oh, other than that, I found that this cookies doesnt spread that much while baking, so remember to flaten them before putting into the oven, or else you will result in ball-like cookies (like me). The texture of the cookies is like cakery-soft, not chewy, I guesss this is because I didnt flaten them. Anyways, this is just a minor error, didnt really affect the taste, they are good and healthier in general.

Oatmeal Cookies Recipe (18 servings)
Steps:
1) in a large mixing bowl, cream together:
- 1/2cup softened unsalted butter
- 1/4cup packed brown sugar
- 1/4cup sugar
2) to the creamed mixture, add in:
- 1large egg
- 3/4tsp vanilla
2) in a separate bowl, mix together:
- 1cup quaker quick cooking oats
- 1cup all purpose flour
- 1/2tsp baking soda
- 1/4tsp salt
3) combine dry flour mix to the wet, then stir in:
- 1/4cup honey oats cheerios cereal
- 1/4cup chopped unsalted cashews
- or another other dry fruits/nuts/chips..etc.
4) line a baking tray with parchument paper, form cookie dough into 18 equal sized balls, and flaten them on the paper, leaving space in between. Bake in preheated oven for 12mins for softer cookies, or 15mins for harder ones.

Nutrition Info (per serving):
134calories, 7.2g total fat, 7.4g sugar, 2.2g protein, 16.8g total carbs