I got home today, thinking about the enthusiasm of my friends who travel with me to work. They have immense energy and always manage to try something new after work. And I went, why could I not show more zeal. They were planning to make cup cakes and I said, why should I not do so too. So, I quickly found this recipe to use up the pomegranates that we'd bought during our grocery shopping and decided that it was what I was going to make. I made an eggless version using banana puree instead of the egg and I quartered all the ingredients as I did not want to make 24!!! I also had half a coconut with which I thought I would make bounty bars - this again inspired by the same friends. Posting that recipe soon.
Ingredients (for 6 cupcakes) :
Ingredients (for 6 cupcakes) :
- 1/4 + 1/8 cup flour
- 1/4 cup cocoa powder
- 1/8 tsp vanilla powder or essence
- 1/8 tsp baking soda
- 1/4 + 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup sugar
- 1/4 cup milk
- 1/8 cup oil
- 1 medium banana - ripe
- 1/4 cup pomegranate seeds
- 1/8 cup boiling hot water
How I made it :
- Preheat oven to 190 degree C.
- Blend the banana, milk and oil in a mixie jar and keep aside.
- Sift the flour, baking powder, baking soda and cocoa powder.
- Add the salt and vanilla essence to the flour.
- Add the sugar followed by the blended mixture of step 1.
- Add boiling water. Mix well into smooth mixture.
- Throw in the pomegranate seeds.
- Line muffin tins with liners.
- Pour in mixture upto 3/4th level
- Bake at 190 degree C for 25 minutes.
These were amazing. The flavour of chocolate and banana with the bite of pomegranate here and there. Loved them and they were gone in hours.
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