I made these muffins, because A we have so many ripe bananas in my house (say what? 2 whole bunches) and B because my Dad really likes bran muffins!
I made this from “The Golden Book of Patisserie” one of my favourite cookbooks. The Golden Book has TONS of recipes many of them from different parts of the world. Its a big fancy looking gold cookbook that was given to my Mom as a gift a few years ago- I recently claimed the cookbook as my own (typical) after making a few recipes from it. I think have spent hours just flipping through this cookbook reading and staring at the recipes. I was really happy with these muffins and the way they turned out. Although bran muffins aren’t my favourite type of muffin- I actually really liked these. They’re moist muffins packed with flavour and because of the bran in them they are really filling, which makes them perfect for my breakfast, I need a substantial breakfast to get me going. No little piece of fruit for me please. I never used to eat breakfast- running out the door to english or business class with my hair still wet forgetting behind subway fare, half my science lab report and lunch money. Recently though I started getting myself under control- and found that having a calm morning with 10 free minutes to eat breakfast and go over my algebra notes tends to lead to a calmer day.
Okay back on a more muffin related note, please don’t skimp on the sugar sprinkled on top-the sugar hardens and adds a really nice crunch to the top of the muffins.
In my honest opinion there is nothing like a freshly baked muffins still warm from the oven (hows that for comfort food?). Make these muffins and you won’t be disappointed!
Banana Bran Muffins
Adapted From “The Golden Book of Patisserie”
Makes 12 muffins
- 1 1/2 cups bran
- **1 cup self-rising flour
- 1/4 cup packed brown sugar
- 1/4 cup raisins (optional)
- 1/4 teaspoon salt
- 1 tablespoon light corn (golden) syrup
- 1 tablespoon butter
- 1 cup milk
- 1 teaspoon baking soda
- 1 large egg
- 2 1/2 firm-ripe bananas (2 peeled and mashed) (1/2 sliced thinly)
- 2 tablespoons brown sugar
**(If you don’t own self rising flour no problem! To make self rising flour mix 1 cup of flour with 1 1/2 teaspoons baking soda and 1/4 teaspoon of salt)
Preheat the oven to 350 F. Butter a 12 cup muffin pan. Combine the bran, flour, brown sugar, raisins and salt in a large bowl. Melt the corn syrup and butter in a small saucepan over low heat. Mix the milk and baking soda in a small bowl. Mix the corn syrup mixture, milk mixture, and eggs into the dry ingredients until just blended (make sure you don’t over-mix). Stir in the 2 mashed bananas until just blended. Spoon the batter into the prepared muffin pan, filling each one about 3/4 full. Place a slice of banana on top of each muffin and sprinkle with the brown sugar. Bake in the preheated oven for 20-25 minutes or until a cake tester comes out clean and muffins are golden brown. Let cool in the pan for 5 minutes. Turn the muffins out onto the racks. Serve them warm (freshly baked muffins anyone?) or at room temperature (I would still take one any day of the week 😉
I created the blog. Now i’ve just got to start blogging. I’ve been hesitant to start blogging, I was nervous because I feel this first blog post sets the tone for the rest of the posts to come. The days went on… and the baked goods kept being baked- with no posts to show for them on baking and me! I decided though I just need to start blogging and stop worrying about what to write- Its just (hopefully) going to come for me. So I then started debating what food to make first on baking and me. Would it be cookies? cake? pie? bars? loaf? Here we have it Tomato Soup Cake! Sounds disgusting right?! Probably not the best way to start off my blog- shouldn’t I have started with something like ‘apple pie’ or ‘chocolate cookies’? I find it funny I ended up making Tomato Soup Cake as my first blog post. Let me first give you some history on this cake- this cake was popular in the 1950’s after being promoted by Campbell’s.
I made this cake for a lunch visit with my grandparents. I love visiting with them- my grandmother is a very smart lady- she left home and went to New York City to become a nurse at a young age, which was a rarity back then 😉 – she always has pieces of advice and wisdom to pass down to my brother and I.
To be honest I wouldn’t make this cake again- let me explain why… Its a delicious cake don’t get me wrong- I would describe the cake as a ginger cake/spice cake. I think a cake like this is more of a novelty make one time because of the tomato soup in the batter. Its a interesting dish to try and make once just cause… I frosted this cake with cream cheese icing! Feel free to experiment and try other frostings and let me know below how they turn out below. I find that the Tomato Soup offers a unique moistness to the cake which was interesting. Thanks for reading my first post of many to come! I hope your having a great summer so far! Were in the dog days right now! Also don’t mind my photos this is my first food photography- so I am still learning- leave me any tips and tricks below hehe!
Tomato Soup Cake (Mystery Cake)
From Joy of Cooking
Makes a 9 inch cake pan
- 2 cups all purpose flour
- 1/2 salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon baking soda
- 1 cup sugar
- 2 tablespoons unsalted butter
- 1 can of condensed tomato soup: 10 1/2 oz
- Optional: 1 cup raisins
Preheat the oven to 350. Grease and flour a 9 inch round cake pan. In a medium bowl mix the flour with the salt, cinnamon, nutmeg, cloves and baking soda. In another bowl cream together butter and sugar. Next in 3 parts stir the flour into the butter/sugar mixture, alternating between flour and soup. Make sure to stir the batter until smooth after each addition. If your adding in raisins fold them in now. Pour batter into the greased pan and bake in the preheated oven for about 40 to 45 minutes- Or until a tooth pick is inserted and comes out clean. When the cake is cooled you can either eat- sprinkled with powder sugar or you can frost it with a cream cheese icing.
Cream Cheese Icing
- 4 oz cream cheese (about 8 tbsp)
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
Beat all ingredients together until smooth. Spread over cooled cake.