Thursday, 25 April 2013


Rock muffins comes very handy throughout the long week. You can bake it and store for almost a week. The dryness in the muffin helps you to store it for a longer period. This is a perfect choice for my kids who return starved out of energy from school. To moisten the muffins I prepare chocolate sauce along with the muffins and store or drizzle some strawberry syrup on it. Vanilla or chocolate glaze is also a great choice.


All purpose flour- 3 cups

Mashed bananas- 2 no's

Baking powder- 2 tspn

Baking soda- 1/2 tspn

Vegetable cooking oil- 1/4 cup

Greek yogurt/ thick curd- 1/2 cup

Cinnamon powder- 1 tspn

Vanilla essence- 1 tspn

Salt- a pinch

For brushing:

Molten butter- 2 tbspn

Brown sugar- 1/2 cup

Cinnamon powder- 1/2 tspn


Pre heat the oven at 180 degrees for 10 minutes.

Place the flour in a bowl and mix the baking powder, baking soda, salt and cinnamon powder to it. Uniformly mix all the dry ingredients by sieving 2 to 3 times with a sieve.

Now add the mashed bananas, oil, vanilla essence and yogurt to the dry ingredients and uniformly mix all the ingredients with a hand mixer or a spatula. Now the dough is ready and let it sit for 15 minutes.

In the mean while grease the muffin tray with the molten butter and sprinkle the brown sugar in the cups which would provide a coating on the muffins.

Fill half of each muffin cup with the dough and brush the dough on top with butter. Sprinkle the cinnamon powder, remaining brown sugar on top.

Note: Do not overload the muffin cup with batter or dough whenever  you bake a muffin to get a domed top and  avoid a flat one. Always fill half of the muffin cup for better results.

Bake at 180 degrees for 20 to 30 minute or until done.

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