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Credit Crunch Munch guest hosted by Michelle from Utterly Scrummy. The challenge is run by Camilla from Fab Food 4 All and Helen from Fuss Free Flavours. This is quite a frugal recipe as it uses up store cupboard ingredients and leftover fruit. I didnt buy anything new for this recipe. If you dont have the lemon paste, a bit of fresh lemon juice and zest will suffice or you can omit it.







Makes 12 muffins

250g flour
115g brown sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3 ripe bananas
125mls vegetable oil
60mls milk
60mls honey
2 eggs, lightly beaten
85g blueberries
220g strawberries - keep aside about 6 or 7 strawberries to put on top of the muffin before baking
1/2 teaspoon lemon paste

• Preheat the oven to 180C. 
• In a medium sized bowl, mix together the flour, sugar, baking powder and bicarbonate of soda and set aside.
• In a large bowl, roughly mash the bananas with a fork.
• Add the vegetable oil, milk, honey and eggs.
• Add in the flour mixture followed by the lemon paste.
• Stir gently until just combined - be careful not to overmix.
• Add in the strawberries and blueberries.
• Divide the mixture into 12 muffin cases
• Sprinkle the tops with the reserved, chopped strawberries and bake in the oven for about 20 minutes or until golden brown and a skewer inserted into the centre comes out clean. 

Disclaimer: I was sent a range of flavour pastes from Taylor & Colledge for review purposes. A positive review was not required and all opinions expressed are my own. This is not a sponsored post. 

This cake can be considered as one of the milestones in my baking adventures. (Oh Boy, I am so good at making myself sound important!) I started baking cakes rather early. Late school days, as far as I remember. It was with my mothers help, who is a meticulous baker. Also, she has a degree in Home Science, so she used to see to it, that we used the correct amount of all ingredients. I always used to enjoy it, although it sometimes used to be a tiring experience. Because
a) We didnt have a hand-held blender then. My mother still doesnt. Turning the batter by hand can definitely take the sweat out of you towards the end.
b) Being very particular about the quantity of the stuff that goes into it, checking whether none of the utensils/spoons are wet, making sure that you turn the batter always only in one direction can at times be strenuous for the brain.
But as I said, it still used to be fun. Also, the delicious cakes that then used to come out of the oven (which, by the way, was a basic model with no temperature regulator) were always so delicious, that we (my younger sister and I) would look always forward to the next baking session.

So, this particular cake, that I have baked for the Jihva for Ingredients event, was the one which shook the basic foundation of cake-baking for me. It was N, my ex-colleague in UK (French by birth and tired of all the Froggie jokes & presents), who gave me this recipe. By the way, she did not really give me the recipe, she just shouted it out from across the desks. Moreover, the quantities were all approximate. Like she said (read yelled): Two-three eggs. Two-three eggs??? How can anybody be so casual about this? It has to be either two OR three eggs. Same was the case with baking powder. She said that she always used self raising flour for this. But what if I want to use regular flour? Well, I had to work it out myself.

All said and done, N was very very charming. And so is this cake. And the recipe is more so, because it does not require any measuring cups or spoons. What do you measure the ingredients with then? Well, yoghurt pots. Thats right. Yoghurt pots. To be precise, a yoghurt pot. You use the same pot, which has the yoghurt that would go into this cake. Great, isnt it?

And yes, N, this post is dedicated to you.

juice of 1 lemon (about 1/4 c.)

1/4-1/2 c. sugar, depending on sweetness of berries

4 tsp of cornstarch (or 8 tbsp of all-purpose flour)

for the crumble: