Chickpea Banana Cake Recipe (Gluten-Free)

During this time, we are at home and have a lot of canned beans, especially Gabenzo Beans or Chickpeas. I am totally in love with chickpeas and enjoy adding them into my salad, soup, or hummus dip. This time, I tried to add chickpeas into my banana cake. As a result, it is so flavorful and fluffy cake that is grain-free, gluten-free, and dairy-free. It is so easy to make by adding all of the ingredients in a blender, bake, and enjoy it with a cup of tea or coffee.

If you like Banana Muffins, I hope you give it a try this healthy recipe: https://ladaskitchen.wordpress.com/2018/11/01/healthy-banana-muffins/ and Banana Blueberry Bread recipe https://ladaskitchen.wordpress.com/2020/08/11/summer-banana-blueberry-bread/.

Let’s get baking ka!

Chickpea Banana Cake

• Servings: 8
• Prep Time: 15 mins
• Cook Time: 35 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

This is a delicious, easy, and healthy Chickpea Banana Cake.

Ingredients

1 (15-oz) can Garbanzo beans or Chickpeas, drained and rinsed

2 Bananas

2 Large Eggs

2 Tablespoons Coconut Oil, https://amzn.to/2NOjNFd

2 Tablespoons Garbanzo Bean Flour or Almond flour, https://amzn.to/2P5hGxt

2 Tablespoons Flaxseed Meal or Ground Flaxseed, https://amzn.to/37GRMGS

1/4 cup Honey

1/2 teaspoon Baking soda

1/4 teaspoon Salt

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Vanilla Extract

Cooking Spray

Turbinado Sugar for Sprinkle

Sliced Almond or Chocolate Chips, for toppings of your choice

Directions

1. Preheat the oven to 350 degrees F and lightly coat with nonstick cooking spray, I used a 9-inch glass pie pan.
2. Drain and rinse the garbanzo beans in a colander.
3. Add Garbanzo beans to a blender and blend until smooth. 
4. Then add 1 banana and all of the ingredients and blend them until combined.
5. Transfer the chickpea banana bread batter into the pan. Lay sliced 1 banana on top of the batter, then add sliced almond or chocolate chips, and sprinkle some sugar.
6. Bake the cake on the center rack of the oven 32-35 minutes or until a toothpick or a wooden pick inserted in the center comes out clean.
7. Remove the pan from the oven and allow it to warm or cool before slicing and serving.

Enjoy ka!

Lemon Almond Flour Cake

Lemon Almond Flour Cake is so light, fluffy, and healthy gluten-free dessert. This is an easy and prefect cake for any holiday or party!

This year we’ve got a lot of snowstorms around our area and I wish the spring season would come sooner! In the meantime, I was trying to make this cake for several times and adding the lemon zest and juice into the batter, which created the taste of spring!

Hope you give it a try ka.

• Servings: 12
• Prep Time: 20 mins
• Cook Time: 30 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

Flourless Lemon Almond Cake is a light, healthy, and delicious gluten-free dessert.

Ingredients

11/2 cups Almond Flour: https://amzn.to/3dlRXL4

1/2 cup Sweetener, I used Stevia :https://amzn.to/37eEctM

2-3 Tablespoons Turbinado Sugar for sprinkle into the pan and on top of the batter

1/2 teaspoon cream of tartar

1/2 teaspoon baking power

1/2 teaspoon baking soda

1/4 teaspoon salt

4 eggs at room temperature, whites and yolks separated

1/2 teaspoon vanilla extract

1 Tablespoon fresh lemon juice

Zest of lemon about 1-2 tablespoons

Fresh Berries for serving

1-2 Tablespoons Butter

Vanilla Greek Yogurt Topping:

2 Cups of Greek Yogurt

1/3-1/2 cup sweeteners of your choice, to taste

1/2 teaspoon vanilla extract

Directions

• Preheat the oven to 350 degrees F. Lightly grease a round pan with butter and coating the bottom and all the way up to the sides. Line the bottom with parchment paper and coat again. Sprinkle sugar into the bottom of the pan.
• In the bowl of a standing mixer with the whisk attachment or used a hand mixer, place egg whites and 1/4 cup sugar, and cream of tartar. Beat egg whites on low speed and then increase the speed to high until they form soft peaks. Add the remaining 1/4 cup sugar and continue mixing until combined. Set aside.
• In a separate bowl, stir together almond flour, baking powder, baking soda, and salt.
• Add egg yolks, lemon zest, lemon juice, and vanilla extract and stir to combine.
• Gently fold in egg white with silicon spatula. Completely incorporating them until combined. The cake batter will lighten at the end.
• Pour the cake batter into the prepared cake pan and smooth the top. Sprinkle Turbinado Sugar on top. Bake on the center rack for 25-30 minutes, or until it is light golden brown and a toothpick inserted into the center comes out clean.
• Remove from the oven and place on a wire rack and let cool in the pan.
• Run a sharp knife a long the edge of the cake to loosen it. Gently turn the cake out onto a serving plate.
• Serve with fresh berries alongside with Greek Yogurt Topping. Enjoy ka!

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Red Date Cake with Walnuts

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Hello October!

I was so excited that I got a big bag of red dates from my beloved friend. I was thinking what to do with them until I developed this recipe. Today was my second time baking this moist and delicious cake. You can have it as a breakfast or afternoon snack with a cup of tea. Let’s get baking ka!

Makes 2 loaves

Ingredients

2 cups dried red dates or 1 cup chopped dates

2 cups water

2 Tbsp sugar

2 cinnamon sticks

3 orange peels

2 Tbsp orange juice

1 Tbsp orange zest

1 cup cake flour

1 cup whole wheat flour

1/2 teaspoon salt

1/ 4 cup honey

1/4 cup coconut or brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 butter, melted

2/4 cups canola oil

4 eggs, at room temperature

1/2 cup walnuts, toasted, chopped

extra coconut sugar and chopped walnuts for topping the cake

Instructions

1. Place dried dates in a pot with water, cinnamon sticks, and orange peels. Bring to a boil and simmer until they are soften. Let it cool down. Drain water, remove cinnamon sticks, and orange peels. Pit the dates and chop into small pieces. Stir in sugar, a pinch of cinnamon, orange juice, orange zest, and mix together. Set aside.
2. Preheat oven to 350 degrees. In a large bowl, sift together cake flour, whole wheat flour, salt, cinnamon, baking soda, and baking powder.
3. In a medium bowl, whisk together eggs, butter, canola oil, honey, brown sugar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Add chopped walnuts and dates into the batter. Mix until combined.
6. Grease the loft pans with cooking spray or use a parchment paper. Pour batter into the pans. Sprinkle some chopped walnuts, coconut sugar if desired. Tap the loft pans several times to get out the air bubbles.
7. Place the loaf pans into preheated oven and bake about 35-45 minutes or until the toothpick inserted in the center comes out clean. I reduced temperature to 325 degrees after baking for 20-25 minutes. Remove the cakes from the oven and let them cool on a wire rack. Enjoy ka!

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Red Kidney Bean and Zucchini Cake

I like to experiment any kind of desserts. I also have my cooked red kidney beans staring at me in the fridge for several days. Finally, I found this recipe and adapted from this website https://www.bobsredmill.com/recipes/how-to-make/marbled-red-bean-cake/. I decided to make some changes by adding zucchini into it. What a nice combination!

This cake is moist and fluffy. This morning I had it with a cup of tea. You can use a store-bought sweetened red bean paste or use a can of red kidney beans and make a paste.

Ingredients

Cake:

1/2 cup red kidney bean paste

1 cup whole wheat flour

1/2 cup Thai rice flour ( I used ERAWAN brand)

1 zucchini, shredded

2 eggs, beaten

2 Tbsp melted butter

1 Tbsp canola oil

1/4 cup kefir or butter milk

1/4 cup maple syrup

1 Tbsp sugar

1/2 tsp salt

1 tsp baking soda

2 Tbsp orange zest

1/2 tsp vanilla extract

2 Tbsp white sesame seeds

Red kidney bean paste:

1 can, 15 oz. red kidney beans

1 Tbsp butter

1/2 tsp vanilla extract

granulated sugar to taste

Instructions

1. To make red bean paste: reserve the bean water about 1/8 cup. Drain beans and place in a food processor and puree until smooth. If bean puree is too thick, you can add the bean water. Pour the puree in a pan, add 1 Tbsp butter, 1/2 tsp vanilla extract, and add granulated sugar to taste. Stir frequently until the paste becomes thicken. Set aside. You can make it in advance and store in a refrigerator.
2. Preheat oven to 350 degrees. I used a springform pan. Spray a pan with a cooking oil.
3. In a small bowl, combine rice flour, whole wheat flour, baking soda, and salt. Set aside.
4. In a large bowl, stir in eggs, shredded zucchini, kefir, melted butter, oil, maple syrup, sugar, vanilla extract, and orange zest. Mix until combined.
5. Add the dry ingredients into the wet ingredients and mix until becomes a smooth batter.
6. Pour cake batter into a springform pan. Drop large dollops of the red bean paste along the top of the cake batter. Run a butter knife though the bean paste and create swirls in the batter. Sprinkle with sesame seeds.
7. Bake about 35-40 minutes or until a wooden skewer inserted in the center comes our clean. Serve warm with a cup of tea or coffee. Enjoy!

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Valentine’s Cupcakes!

Happy Valentine’s Day ka!

These indulgence chocolate cupcakes will melt in your mouth. They are healthy and easy to make for your loved ones. Enjoy ka! xo

Makes 12 cupcakes

Ingredients

For the cupcakes

1 cup unsweetened cocoa powder

3/4 cup whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 Tbsp melted unsalted butter

2 Tbsp olive oil

2 eggs

1 tsp vanilla extract

1/2 cup kefir or butter milk

1/4 cup warm coffee

1/4 cup warm water

1/4 cup honey

1/4 cup brown sugar

For the ganache and topping 

1/2 cup semisweet chocolate chips

chopped pistachio nuts

fresh raspberries for decoration

Directions

1. To prepare the cupcakes, preheat the oven to 350 degree F. Line 12 muffin cups with paper liners.
2. In a medium bowl, sift together the cocoa powder, whole wheat flour, baking powder, baking soda, and salt. In a separate bowl, stir together eggs, vanilla extract, and kefir. Then add melted butter, olive oil, warm coffee, water, honey, and brown sugar and mix well. 
3. Make a well in the dry ingredients, then gently pour wet ingredients into the center. Use a whisk or rubber scraper to mix. Run the scraper around the edge of the bowl and reach to the bottom. Mix until combined.
4. Divide the batter between the prepared paper liners. Bake at 350 F for 20 minutes or until a toothpick inserted into center comes out clean. Transfer to a wire rack to cool completely.
5. To prepare the frosting, add semisweet chocolate chips in a glass bowl or microwave safe bowl. Microwave for 30 seconds and remove the bowl and stir it. Then repeat process until chocolate has melted and is smooth.
6. Dip the tops of the cupcakes into the ganache and sprinkle chopped pistachio nuts if desired. Decorate with fresh raspberries and enjoy ka!

Cranberry Swirl Cheesecake

I made this Cranberry Swirl Cheesecake and Yule log cake two days in advance before our party. I was so happy to find this recipe on https://www.joyofbaking.com/CranberrySwirlCheesecake.html Everyone loved this cheesecake, which is one of my favorite desserts so far. Hope you too can enjoy a delicious sweet during the holiday season!

Ingredients

Cranberry Sauce:

1 bag or 12 oz fresh cranberries

1/2 cup granulated sugar

1 cup cranberry juice or water

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs or about whole 12 pieces of graham crackers

5 Tbsp melted unsalted butter

1/2 tsp ginger powder

1/2 tsp pumpkin pie spice

1/4 tsp salt

Cheesecake Filling:

3 packages cream cheese, at room temperature

1 cup granulated sugar

1/4 tsp salt

2 Tbsp all-purpose flour

4 eggs, at room temperature

1 Tbsp heavy whipping cream

1 Tbsp lemon zest

1 tsp vanilla extract

Directions

1. To make the cranberry sauce: Place cranberries, sugar, and cranberry juice in a saucepan. Heat the pan over medium high heat until boiling. Reduce the heat to simmer and stirring occasionally until soften and pop. Remove from the heat and let it cool completely. Then pour the sauce into a food processor or use a blender to puree until smooth. Store in the refrigerator. I also made the sauce a day before.
2. Preheat the oven to 350 degrees. I used melted butter and brush round springform pan or use a non stick spray.
3. Place graham crackers in a large plastic bag and use a rolling pin, gently crush into fine crumbs.
4. In a medium bowl combines graham cracker crumbs, melted butter, ginger powder, pumpkin pie spice, and salt. Press the crumbs evenly over the bottom of the pan. Bake about 8 minutes and let it cool.
5. Preheat the oven to 300 degrees F. To make the cream cheese filling: beat 3 packages of cream cheese until smooth. Add sugar, salt, and flour and beat until combined. Add eggs, one at a time and vanilla extract and beat until smooth.
6. Pour a half of the cream cheese batter into the pan. Gently use a teaspoon and drop spoonfuls of cranberry sauce over the batter. Use a wooden skewer to swirl gently. Repeat with another layer of the remaining of cheesecake batter. And drop spoonfuls of the cranberry sauce and swirling to create a swirled pattern on top.
7. Place the pan on a larger baking pan and place in the oven. Bake about 1 hour and 20 minutes. Turn off the heat and leave the cheesecake inside the oven about 10 minutes. Bake until set and firm. Remove from the oven and gently run a knife or spatula around the pan to loosen the cheesecake.
8. Let it cool completely and cover with a plastic wrap. Chill in the refrigerator for several hours or overnight. Serve with cranberry sauce. Yummy!

Enjoy ka!

Chocolate Cupcake Recipe

These chocolate cupcakes are super moist and perfect for any celebration. Yesterday I was baking two desserts, including Russian spice tea cakes https://ladaskitchen.wordpress.com/2018/12/14/russian-spice-tea-cakes/ I already tried one to make sure it was good:). Let me tell you how I made them! 

If you’d like to try chocolate cupcakes with peanut butter cream cheese frosting, here is my recipe: https://ladaskitchen.wordpress.com/2016/12/16/chocolate-indulgence-cupcakes-recipe-ช็อคโกแลตคัพเค้ก/ 

Ingredients 

Makes 12-14 cupcakes 

For the cupcakes:

3/4 cup all-purpose flour

1/2 unsweetened natural cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup light brown sugar 

1/3 cup granulated sugar 

2 eggs, at room temperature 

2 teaspoons vanilla extract 

1/3 cup mixed melted butter and vegetable oil 

1/2 cup kefir or butter cream 

2 Tablespoons brewed coffee  

For the chocolate cream cheese buttercream frosting: 

2 sticks or 1 cup unsalted butter, softened 

4 oz Philadelphia original cream cheese, softened 

2 cups powdered sugar 

1/2 cup unsweetened natural cocoa powder

2 teaspoons vanilla extract 

2-3 Tablespoons heavy cream or whole milk 

1/4 teaspoon salt 

chocolate sprinkles 

Directions

1. Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. Set aside. 
2. In a mixing bowl, whisk together dry ingredients, flour, baking soda, baking powder, cocoa powder, and salt until combined. Set aside.
3. In a large bowl, use a hand mixer or a stand mixer, whisk melted butter, oil, sugar until combined. Add eggs, vanilla extract, kefir, and brew coffee and mix until completely smooth. 
4. Slowly add dry ingredients into a wet ingredient and mix until batter is smooth. Please do not over mix. 
5. Fill liner about 1/2 full with batter. Bake cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I used an ice cream trigger scoop to fill 12 cupcakes. As a result, they were a little overflow so I had better fill the batter less and make about 13-14 cupcakes. 
6. To make the frosting, with a hand mixer beat butter and cream cheese  until creamy. Gradually add powdered sugar and mix until the frosting is smooth. Mix in vanilla extract, salt, and milk until the frosting is smooth and creamy. Place the frosting in the pastry bag. I used Wilton 1M piping tip for these cupcakes. Decorate with chocolate sprinkles, if desired. 

Enjoy ka! xo

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Cranberry Sauce Orange Cake

Cranberry Sauce Orange Cake is moist and flavorful and loaded with cranberry sauce which added the perfect fruity flavor.  This cake is great to use the leftover cranberry sauce and topped with sparkling sugared cranberries, an orange cream cheese frosting, and the butter cream frosting that are rich and creamy.  

Ingredients 

Orange Cake 

3 cups all purpose flour 

4 eggs, room temperature, separated 

1/2 cup butter, softened 

1/2 vegetable oil

1 1/2 cups sugar

2 Tbsp corn starch 

2 tsp baking powder

1 tsp baking soda 

1/4 tsp salt 

2 tsp vanilla extract 

1 cup whole milk 

1/2 cup butter milk or kefir 

1 Tbsp orange zest

Cranberry Sauce

cranberry sauce, you can use the leftover from Thanksgiving dinner or make a new one, here is my recipe: https://ladaskitchen.wordpress.com/2016/11/22/thanksgiving-cranberry-sauce/

Cream Cheese Frosting 

1/2 cup butter, softened 

2 packages, 8 oz cream cheese, softened 

1 Tbsp orange zest

1 tsp vanilla extract 

4 Tbsp heavy cream or whole milk 

1 1/2 cups powdered sugar

1/4 tsp salt

Butter Cream Frosting

1 cup butter, softened 

1 1/2 cups powdered sugar 

2 tsp vanilla extract 

1-2 Tbsp whole milk 

Topping 

sugared cranberries 

Instructions 

Cake

1. Preheat the oven to 350 degrees, and grease three 9″ round cake pans with baking spray and parchment paper in the bottom of the pans.
2. Separate eggs yolks from eggs whites, allowing egg whites to stand at room temperature. Set aside.
3. Beat butter until fluffy and add oil, beating until well combined. Add in sugar 1/2 cup at a time, mixing until well combined. Add in egg yolks, one at a time, and beating well. Add vanilla, milk, kefir, and orange zest.
4. In a separate bowl, sift together flour, corn starch, baking power, baking soda, and salt. Set aside. 
5. Alternately, mix dry ingredients and wet ingredients and mix until combined. 
6. Beat egg whites until stiff peaks form. Gently fold egg whites into the batter until well combined. 
7. Divide the batter evenly between three cake pans. Bake for 20-25 minutes or until a cake tester comes out clean. Allow to cool completely before frosting. 

Frosting 

• Cream Cheese Frosting: beat butter and cream cheese until well combined. Add in orange zest and vanilla extract, mixing until combined. Add in powdered sugar 1 cup a time. Scrape down the sides of the bowl as needed and mix until combined. Add heavy cream, salt, and mix until smooth. You can add more powdered sugar as needed. 
• Butter Cream Frosting for decoration: add softened butter, you can microwave butter about a few seconds, add vanilla to the mixing bowl and mix until completely combined. Add powdered sugar 1 cup at a time and beat on low until it is incorporated. Then move the mixer to medium-high speed. Scrape sides and bottom of bowl often. Add whole milk a little bit at a time until frosting is the proper consistency. 

Assembly

• Set the bottom cake layer on a cake stand. Round the cream cheese frosting the edge of the cake. Spread cranberry sauce in the middle. Top with the middle layer and repeat the process. Place the final layer on top and spread the remaining cream cheese frosting over the top and sides of the cake. Keep in the refrigerator for at least 30 minutes. Then decorate the cake with the butter cream frosting. 
• Add sugared cranberries topping if you like. Enjoy ka! 

Delicious ka!

All-Butter Pie Crust Pumpkin Pie

It is getting really busier before Thanksgiving. Last night, I was searching for the best pumpkin pie recipe and found this from https://www.modernhoney.com/the-best-pumpkin-pie-recipe/.

I also did some research how to make a perfect pie crust and found All-Butter Pie Dough recipe, wrote by Paula Haney https://www.epicurious.com/recipes/food/views/hoosier-mama-all-butter-pie-doughand watched how she made the perfect pie crust from youtube. This was outstanding video and instructions. Thank you so much for taking the time to do this!

I used to make the pumpkin cheese swirled pie on Thanksgiving several years ago and everyone liked it. Here is the recipe https://ladaskitchen.wordpress.com/2016/11/20/pumpkin-cheese-swirled-pie/

This time I had to admit that my pumpkin pie was cracking. Then I found out that I was cooling it too quickly outside. Next time I should leave it inside the oven and leave the oven door ajar about 15 minutes like I made this cheesecake https://ladaskitchen.wordpress.com/2017/12/31/new-year-cheesecake/. Moreover, I wanted to try the new recipe because really like the idea of adding butter and cream cheese together. Can’t wait to try on Thanksgiving. I also cut off some butter and sugar. Let’s get started ka! 

Ingredients: 

1- 8 oz package cream cheese, softened 

1- 15 oz can pumpkin pie puree, I cut off 1/4 cup

3 Tablespoons melted butter

2 teaspoons vanilla extract

3 eggs

2 1/4 cups powdered sugar

1 teaspoon pumpkin pie spice 

1 teaspoon ground cinnamon 

1/4 teaspoon salt 

Instructions:

1. Preheat oven to 400 degrees.
2. Place a pie dough in a baking pie pan, I used 9″ disposable aluminum foil pie pan. I blinded baked my pie crust in order to help the crust to stay firm about 10-15 minutes. Let it cool before adding the filling. 
3. In a mixing bowl, beat cream cheese until light and fluffy. I used the whisk  attachment to whip the filling. Then add pumpkin puree and mix until combined. 
4. Whisk in melted butter, eggs, and vanilla extract until smooth.
5. Add powdered sugar, salt, cinnamon, and pumpkin pie spice. Mix well until smooth.
6. Preheat oven to 375 degrees. Pour the pumpkin pie filling into the partially baked pie crust and place on baking sheet. I did not have some extra filling because cut down a 1/4 cup of pumping puree. 
7. Cover edge of pie crust with 2 to 3 inch strip of foil or use a adjustable pie shield to prevent excessive browning and remove foil for last 15 minutes of baking. Bake for 40-45 minutes. When it is done, it’ll jiggle in the center. Let it cool in the oven and leave the door ajar about 15 minutes to prevent from cracking. Then leave it on the counter top about 30 minutes or until it cools completely. 
8. Let it chill in refrigerator at least 4 hours before serving. Enjoy ka! 

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Whole Wheat Banana Muffins

I love baking and like to try new recipes. There are so many good reasons why I like to bake and found this interesting article written by Lara Rutherford-Morrison: 8 Things people who bake love about baking that have nothing to do with eating. Would you like to join me for a tea party?

Today I was searching for a healthy banana muffin recipe and found this Whole-Grain Banana Yogurt Muffins Recipe on NYT Cooking. I like an idea of adding some crunch topping by sprinkling with pistachios, seeds, and banana chips. These whole wheat banana muffins are so moist, fluffy, not too sweet, and yummy. Enjoy!

Ingredients, yield 12 muffins  

1 cup whole wheat flour

1/2 cup quick oats

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 tablespoons chia seeds

2 tablespoons ground flax seed

3 mashed ripe bananas

2 eggs, room temperature

2 tablespoons melted butter

1 tablespoon extra virgin olive oil

1/2 teaspoon vanilla extract

1/8 cup kefir, I used my homemade kefir: How to Make Kefir

1/8 cup honey

1 tablespoon brown sugar

chopped pistachios, walnuts, almonds, banana chips, chocolate chips, seeds, for sprinkling (optional)

Preparation 

1. Preheat oven to 375 degrees. Grease a 12-cup standard muffin tin with nonstick cooking spray.
2. In a large bowl, mash ripe banana, add whole wheat flour, oats, salt, baking soda, baking powder, chia seeds, ground flax seed, brown sugar, and cinnamon. In a small bowl, whisk eggs, kefir, vanilla extract, olive oil, and honey until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until combined just until no flour remain.
4. Divide the batter evenly and sprinkle on your favorite toppings.
5. Bake until a skewer inserted into a center muffin comes out clean about 16-18 minutes. Serve warm and enjoy with a cup of coffee or tea.

 

Yummy!