One Bowl Banana Muffins.

These muffins are so sweet and fluffy. Perfect for tea time, snack time and the kid’s lunchboxes.

They do not take too much time to make, use what you have on hand and only one bowl from beginning to end. What’s not to to love about them.

Below is the recipe card.

Makes 12 muffins.

They rise so beautifully!

Try them and enjoy!

Love,

Wanjoro.

Sweet Potato Chocolate Bread.

This is a Choco version of my sweet potato bread whose recipe I’d already shared on the blog here.

There are a few other changes. The addition of yoghurt makes it more moist for longer. It is not too sweet and has just the right amount of chocolate goodness.

Looks, tastes and smells so good!

Below is the recipe card.

This bread is so good! So delicious and moist.

You can make a smooth purée if you do not want to see the sweet potato bits but I like how they look in this cake.

You can add some chocolate glaze for added decadence but trust me it good enough as it is.

This is definitely worth a try!

Herb and Cheese Rolls.

I am a big fan of savoury / seasoned breads. Such as these yummy cheese and herb rolls.

Don’t they look lovely?

I like using this recipe from half-baked harvest, though I usually make a few changes here and there.

These rolls are so soft, fluffy, buttery, well seasoned, herby, cheesy and great to have with some soup on the side or even on their own.

Let’s get started.

Ingredients:

1. 3-4 cups of all purpose flour.

2. 1 small packet of instant yeast (about 2 1/4 tsp).

3. 2 tbsp honey.

4. Small pinch of salt.

5. 1 cup of warm milk.

6. 2 tbsp of melted butter. Have some extra butter on hand to brush on the rolls once out of the oven.

7. 2 eggs.

For the herb and cheese filling our ingredients are:-

1. 2 tbsp chopped coriander.

2. 2-3 cups cheddar cheese and mozzarella cheese (grated).

3. 1/2 cup of softened cream cheese.

4. 1 minced garlic clove.

5. Salt and freshly ground back pepper.

6. Mixed savoury spice seasoning.

This is the savory seasoning I used.

7. 2 heaped tsp mixed herbs (mine had thyme, oregano and basil).

8. 1 tbsp sesame seeds.

Let’s get started.

1. In a large bowl, add the flour, yeast, salt, and mix well. Add the sugar, milk, beaten eggs and butter. Mix with a wooden stick then once its kind of a shaggy dough, knead with your hands till it is soft and smooth.

2. Cover with a cloth and let rest for about one hour in a warm place, or till the dough is doubled in size. I usually keep mine in the oven with the light on.

3. For the filling, chop your coriander, which can be alternated with parsley too and set aside in a bowl. Add the grated cheddar and mozzarella, mixed herbs, salt and pepper, and the savoury spice and mix well.

4. In another small bowl, add the cream cheese, a little bit of salt and pepper and the minced garlic and mix well.

5. Get a baking tin and line it with parchment paper.

6. Once dough is ready, punch and knead a bit to deflate it. Roll it out to a rectangle shape, but not too thin.

7. Spread the cream cheese mixture on the dough generously, then sprinkle the cheddar and Herb mix.

8. Roll it tightly into a log shape, same way we do with cinammon rolls, then slice into 12 pieces.

This recipe makes 12 rolls.

9. Place the cut pieces in the baking dish, cover and let rest for half an hour.

10. Preheat oven.

11. Sprinkle the sesame seeds on the rolls and bake fo 25-30 minutes at 170°C. You can let them brown a bit and you will smell and see the cheese bubbling on top. They smell so good!

Love it when the cheese bubbles over. Yum!

12. Once out of the oven, brush generously with some melted butter and let rest for about 10 minutes.

13. Serve warm as a brunch side, or with soup on the side.

They are fluffy, soft, well seasoned and so tasty.

They bake so beautifully too. See how well browned the bottoms are. 😍

We have had them here on their own, with some roasted tomato soup and some pumpkin soup.

Had them with some pumpkin and bell pepper soup.
They go well with some roasted tomato soup too! The soup recipe is from here.

Definitely worth a try!

Red Velvet cream cheese swirl muffins.

The title is a mouthful I know, but imagine red velvet and cream cheese goodness in one bite? Yum!

Decadence!

These muffins are moist, colourful, flavourful and not at all hard to make.

The cream cheese swirl makes them even more beautiful and delicious.

Ingredients.

• 1 1/3 cups all purpose flour.

• 2 tbsp unsweetened cocoa powder.

• 1/2 tsp salt.

• 1/2 cup of softened unsalted butter.

• 1 cup of sugar.

• 1 egg

• 3/4 cup buttermilk. Made by adding some lemon juice to whole milk, and let it stand a while till it thickens.

• 1 tbsp red food colouring. ( I used liquid).

• 1 tsp vanilla essence.

• 1/2 tsp of apple cider vinegar.

• 1/2 tsp baking soda.

For the swirl, our ingredients are:-

• 2 – 3 tbsp softened cream cheese.

• 1/4 cup caster sugar.

• 1/2 tsp vanilla

• 1 egg.

Preheat oven at 180°C and line a 12 hole muffin tin.

Method.

• In a small bowl, add the buttermilk, then the food colour and vanilla.

• In a larger bowl, sift the flour, cocoa powder and salt. Mix well together.

• Mix the softened butter with the sugar, then add the egg. Mix well.

• Add part of the flour mixture then the buttermilk, mix gently then add again till it is all mixed well and smooth, but do not overdo it.

• In another small bowl, mix the baking soda and vinegar well, it will fizz up and add to the red velvet batter. Mix gently together then spoon into the prepared muffin cases.

• For the swirl, mix the cream cheese, sugar, vanilla and egg till smooth. Add about 2 teaspoonfuls of the mixture on each of the prepared muffin batter.

(I always end up overfilling mine.😅)

• You can swirl with a toothpick or teaspoon.

• Bake for 15- 20 minutes. Dependent on oven. Check with a toothpick for doneness from the 15 minute mark.

Don’t they look good?

They smell, look and taste so good. They rarely last in our house, end up being gobbled up very fast.

They are so delicious but not too sweet. The cream cheese adds a lovely tanginess that blends well with the mild red velvet chocolatey flavour.

They are great for tea time or even to gift some friends. Please try it and let me know how yours turned out.

Love,

Wanjoro.

Plantain Bread with Chocolate and Yoghurt.

It is no secret we love plantain in our household in all its forms.

I have shared another plantain bread recipe here on the blog, but this one is a bit different. It is sweeter and has some different additional ingredients, which makes it more moist, and do not blame me when it disappears in a blink.

Look at how beautiful that loaf is!

Ingredients are:

  • 2 overripe plantains, (that are more black than yellow).
  • 2 eggs.
  • 1/2 cup of good quality coconut oil (can be alternated with unsalted softened butter).
  • 2/3 cup sugar.
  • 11/2 cup whole wheat flour (atta). You can use ordinary flour 1 cup and 1/2 cup of the atta flour too.
  • 1/2 cup natural yoghurt.
  • 1 tsp baking soda.
  • 11/2 tsp baking powder.
  • 1 tsp ground cinnamon.
  • 1 tsp vanilla essence.
  • 1/2 cup grated dark chocolate.
  • 1 tbsp chia seeds.
  • 2 tbsp oats.
  • a small pinch of salt.

Method.

  • Preheat your oven to 180°C.
  • Grease your loaf pan.
  • In a large bowl, mash your plantain and add the eggs, sugar and oil. Mix well.
  • Next goes in the vanilla, chia seeds and natural yoghurt followed by the dry ingredients and cinnamon.
  • Mix well but gently till its a thickish batter.
  • Pour into your loaf pan.
  • Top with some sesame seeds and the chocolate. You can swirl in the chocolate a bit of you wish.
  • Bake for 35-45 minutes.

[PS. I use a temperamental gas oven, it took a little over 40 minutes to get it right. So, start checking at the 35 minute mark to be sure.]

The cake is moist, sweet and crumbly. This recipe is a keeper.

It tastes even better the next day, if it manages to last that long.

Beautiful, moist, delicious cake with an amazing aroma that will invite anyone around to your kitchen.

Definitely worth a try!