Love Bananas?

Maya Oran-Banana Muffin

I want to share this recipe on my blog for the sake of its amazing taste. The outcome is lush and moist muffins. They are by far the easiest to make and super healthy. It uses, whole-wheat flour, All-Bran cereals, skimmed milk and a tiny amount of butter. Children relish them. I baked a dozen of Banana muffins today and their aroma permeated my kitchen. Mmmmm!

My conscience

-Wake up!! (snapping fingers) 

I have to confess that as a food stylist I have to be embarrassed of how those muffins look like. They don’t rise like other do and the texture is a little lumpy. Well let’s say it’s more authentic like that:) But I do promise you a flavorful snack/breakfast, not too sweet but truly delectable.

Banana Muffins


  • 1 cup All-Bran® cereals
  • 1 ½ cup skimmed Milk, at room temperature
  • 1 cup Whole-Wheat Flour
  • Pinch of Salt
  • 1 tsp Baking Powder
  • ½ stick / 50gm Butter
  • ¼ cup brown Sugar
  • 1 tsp Honey
  • 1 Egg, lightly beaten
  • 2 ripe Bananas, mashed
  • ½ cup Raisins


  1. Pre-heat oven to 180ºC
  2. Soak All-Bran cereals in milk for about 10mn.
  3. Mix flour, salt, baking powder.
  4. Cream sugar and butter. Add Honey and egg. Mix well.
  5. Stir in the soaked milk gradually alternating with the flour mixture.
  6. Fold in the bananas and the raisins.
  7. Divide the batter into the muffin cases and bake for 20-25 minutes until toothpick inserted in the center of one of the muffins comes out clean. Cool for 5 minutes and remove from pan to a wire rack to cool entirely.

Delightful Rose Cakes

I have this baking pan, which I love from NordicWare, it makes Rose Cakes. Charming! Kaia is also crazy about it and would do me anything, including going to bed early, just to help me baking a cake in this special pan.

The below recipe came with the pan, I type it in here for you to try it. It can also be made in a regular muffin pan as well, so go ahead and take your chances. Alternatively you can buy the pan online it’s worth every penny!!


• 1 1/2 cups sugar

• 1 cup butter

• 5 eggs

• 3 cups flour

• 1 1/2 teaspoons baking powder

• 1 1/4 cups milk

• 2 teaspoons vanilla

• 1/3 cup raspberry or strawberry jam, divided in 2 portions

• Icing sugar (optional)

Cooking Directions

1.    Preheat oven to 325 degrees F / 180 degrees C.

2.    Grease and flour pan well.

3.    In large mixing bowl, combine sugar and butter and mix well.

4.    Add eggs, one at a time, mixing well after each one.

5.    Add remaining ingredients except jam and mix well, scraping bowl occasionally.

6.    Fill individual cups 2/3 full.

7.    Spoon half the jam (this recipe makes 2 batches) on top of the batter, dividing evenly between the cups.

8.    Gently swirl jam into the top of the batter, using the tip of a knife.

9.    Bake for 20-25 minutes or until toothpick inserted comes out clean; cool 10 minutes in pan; turn out and continue to cool.

10. Bake second batch.

11. Dust with icing sugar if desired.

Makes 24 cupcakes