Cake and Muffin
Pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene. Beta-carotene is a powerful antioxidant. It also gives orange vegetables and fruits their vibrant color. The body converts any ingested beta-carotene into vitamin A.
Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.
- Recipe Cuisine:
- Total Time (Minutes):
- Recipe Yield:
- 2 cups All Purpose Flour (Maida)
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon (Elaichi)
- 1/2 cup Sugar
- 1/2 cup Brown Sugar (if not available, use normal sugar only)
- 1/2 cup Olive Oil
- 2 tsp Vanilla Essence
- 3 Eggs
- 1 cup Pumpkin Puree
- 1 cup Banana Puree
- 1/2 cup Chopped walnut
- Line a muffin tin with muffin liners.
- Pre heat the oven to 425 Degrees F.
- Mix flour, baking soda, baking powder, salt, cinnamon, ginger, sugar and brown sugar in a bowl.
- In another large bowl, mix olive oil,vanilla extract, eggs, pumpkin puree and banana puree.
- Mix dry ingredients with wet ingredients until just combined.
- Pour the batter in the muffin liners until they are 3/4th full.
- Sprinkle chopped walnut on top.
- Bake for 5 minutes and then reduce the temperature to 350 Degrees F.
- Bake for another 15-18 minutes until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let it rest for 10 minutes.
- Remove the muffins from the pan and let it cool & serve with Tea or Coffee.