Wednesday, 31 October 2012

Whole Wheat Marble Muffin

With the given ingredients this recipe will yield six decent sized muffins which will surely leave you satiated for some time. The fact that they are whole wheat takes away the guilt of this sweet indulgence. Besides it is a healthy snack for the kids as well.

Whole wheat marble muffin

½ cup whole wheat flour
½ tsp baking powder
¾ cup sugar
¾ cup sunflower oil (canola oil can also be used)
2 eggs, separated
1 tbsp cocoa powder
1 tsp vanilla essence


Pre-heat oven to 180 degree Celsius.

Sift the wheat flour and the baking powder together to ensure complete incorporation of the two ingredients. Set aside

Line six muffin cups with baking paper cups. Set aside.

In a large bowl add egg whites and sugar. Using an electric beater beat the mixture to get a smooth and frothy mix. It should start forming peaks and have lots of air bubbles trapped inside. This is an important step as it ensures the muffins being light and fluffy.

Add the oil to the beaten egg whites and sugar. Beat again for another five minutes by gradually increasing the speed of the beater. The oil should be well mixed.

Add vanilla essence and beat a little.

Add egg yolks one at a time, beating for half a minute in the intervals.

Fold in the flour in the mix in two batches. Make sure not to beat. What you need to do in fold it into the mixture to ensure no air bubbles escape. Beating the flour too much may result in a flat muffin.

Divide the batter into two bowls. In one bowl add the cocoa powder and mix well.

Now to prepare the marble muffins – pour one tbsp of the chocolate batter followed by one tbsp. of the vanilla. Last of all, top with half a tablespoon of the chocolate batter. Repeat with all muffin cups.

To create the marble effect, run a skewer in a circular motion through each muffin. Take care not to tear the paper cup at the base as it becomes way too soft by the batter.

Bake in a pre-heated oven for 25 – 30 minutes. The muffins should rise and be springy to the touch. A skewer inserted in the center should come out clean.

Remove from muffin cups and enjoy!

Monday, 22 October 2012

Cute Little Phone Pouch

Phone pouch

This cute little thing should have been ready in a breeze but because of a few measurement mistakes it took me a whole lot of time trying to get it right. Anyways I was trying out this one for myself so as to get an idea about how to go about it. I have to make one for my husband and would like that to be near to perfect. The best way to do it was by trial and error. I guess there is no better way.

This one turned out fine for my personal use but I need to work on it a lot more to give it that professional look. But for now I am using this little one in which my Samsung Galaxy fits in pretty comfortably.

Wednesday, 3 October 2012

Whole Wheat Jam Sponge Cake

Whole Wheat Jam Sponge Cake

Whole Wheat Jam Sponge 


For the cake:
¾ cup whole wheat flour
½ cup sugar
2 large eggs, separated
½ cup sunflower oil
1 tsp baking pd
1 tsp vanilla essence

For the jam filling:
3 tbsp mixed fruit jam
1 tsp lemon juice

  • Mix and flour and baking powder and pass through a sieve. Set aside.
  • Grease a 15cm round cake tin and set aside.
  • Set the oven to heat at 180 degree centigrade.
  • Beat the egg whites and sugar till light and frothy. Try to beat in as much air as possible. This is crucial to give the cake a puffed and well risen effect.
  • Add the oil and vanilla essence and beat again.
  • Add the egg yolks and beat for a minute.
  • Fold the flour into the egg/sugar/oil mixture. There is no need to beat the mixture at this stage. The flour has to be only folded into it. Make sure to do it moving the spoon or spatula only in one direction.
  • Pour the mixture into the greased tin. Tap it slightly on the countertop to release trapped air bubbles.
  • Put the tin in the oven and allow to bake for 25 – 30 minutes. The time may vary slightly. Check towards the end. If the top is brown and the cake springs back it is ready.
  • Take it out of the oven and let it rest for 5 minutes. Remove from tin and allow to cool for half an hour.

  • While the cake cools prepare the jam. Mix the jam and lemon juice and heat moderately. Once the jam starts melting stir and prepare a smooth jam spread. Make sure to remove all lumps. Allow to cool.

  • Slice the cooled cake into two horizontally. Do not cut the hot cake as it may break.
  • Using a spatula spread the prepared jam mix evenly across the bottom half of the cake. Top with the other half. If you wish to, you can dust the top of the cake with powdered sugar. To make it further flavorful add mix powdered sugar with cinnamon powder and dust the cake top.

  • Enjoy!