Category Archives: Cinnamon

Carrot Cupcakes

This is my old faithful carrot cupcake recipe. There is a lot of butter in it, I think it would still work well with less. Sometimes I top them with buttercream frosting, sometimes cream cheese frosting and other times I leave them plain. Walnuts are optional, I didn’t use them this time. The recipe makes 6 Texas-size cupcakes, 12 small cupcakes or 1 cake in a 20cm long loaf tin. They took almost 30 minutes to cook through. I believe the recipe is originally from an Australian Women’s Weekly cookbook, however come across the recipe when I was in high school – in my Food Technology class. I think these won over my now father-in-law a week before I married his son. Thank you cupcakes!



Carrot Cupcakes

Combine 2 eggs, 1/2 teaspoon bi-carb soda, 1/2 teaspoon cinnamon and two grated carrots.

Mix in 185gm melted butter and 3/4 cup of brown sugar.

Stir in 1 cup self-raising flour, 1 cup sultanas (golden raisins) and 2 tablespoons chopped walnuts.

Pour into tray – a lined loaf tin, 12-hole cupcake tray or 6-hole Texas size cupcake tray.

Cook for 15-20 minutes at 180 degrees Celsius for small cupcakes, or 30 minutes for whole cake or large cupcakes. Test with skewer.

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Banana Crumb Muffins again

Banana crumb muffins today; still delicious and still the only banana cake recipe I love. I added a dash of cinnamon to the batter. Fill the tray 3/4 full for neat little muffins or almost full for a big “muffin top”. Eat them warm with butter if you are after a real treat! Hubby says this batch was the best ever.


The muffins are sitting in my new Villa Homewares glass cake dome from House. (Thanks hubby!)

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Banana Crumb Muffins

It’s been a while since we’ve had some bananas become overripe, due to their high cost in Australia over the last year. I’m not usually a big fan of banana cake but this recipe was delicious. I added some cinnamon to the batter and put the crumb topping on only half the batch. I baked 12 muffins, of the size I usually make cupcakes. They are extra good warm, with butter.

nana_before.jpg nana_after.jpg

Banana Crumb Muffins
View recipe here.

1 1/2 cups all-purpose (plain) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees Fahrenheit /190 degrees Celsius. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

In another bowl, beat together bananas, sugar, egg and melted butter.

Stir the banana mixture into the flour mixture just until moistened.

Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


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Cinnamon Buns and Sticky Buns

These are some of the sweetest treats I’ve made, and possibly ever eaten. The recipe is from Peter Reinhart’s The Bread Baker’s Apprentice and can be found here, among other places. The recipe was last month’s Daring Bakers task. The Daring Bakers are a group of baking bloggers who all take on the same recipe challenge each month, with the results posted when the challenge is complete.

There are two options for your buns – to top them with raisins, pecans and caramel to make sticky buns or to drizzle icing over the buns for cinnamon buns. I made one batch of buns, half sticky and half cinnamon.

I used dried yeast, omitted the lemon and used sultanas (golden raisins) in place of raisins. This recipe is not for the impatient as the buns need to be set aside for hours to rise. But if you have a spare half a day, they are well worth it. The recipe is fairly easy to follow; I had no real troubles. Some of the caramel sauce did escape from the pan while baking and decorated the bottom of my oven, so next time I will make smaller buns in a larger pan. Perhaps next time I will use less caramel sauce as it is VERY sweet.

The dough before putting it aside to rise.

Two hours later, yep that looks about double.

Dough rolled out, sprinkled heavily with cinnamon-sugar mix.

Dough rolled up and ready to cut.

Caramel sauce sprinkled with raisins and pecans.

The cinnamon buns cut and ready to rise.

The buns are ready to cook 90 minutes later.

Bun fresh out of the oven!

Cinnamon buns iced and ready to serve.

Sticky bun all done.

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