Spongy Banana Cake

Ingredient A:

3 Eggs

125g Sugar

1/8 tsp Vanilla Essence

200g Mashed Banana

Ingredient B:

150g Cake Flour

1/2 tsp Baking Powder

1/4 tsp Baking Soda

Ingredient C:

100g Corn Oil

Method:

1. Mix ingredient A till well mix.

2. Stir in ingredient B.

3. Lastly add in ingredient C. Mix well.

4. Pour into a baking tin.

5. Bake at pre-heat oven, 160C for 40mins or till cooked.

Note: temperature and timing might be slight various subject to individual oven's temperature.

Classic Blueberry Muffin

Ingredients:
(makes 14 small muffins)

250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
60g vegetable oil
175g milk
125g granulated sugar
1 teaspoon vanilla extract
125g (about 1 cup) blueberries

Method:
1. Wash and drain blueberries. Dry with paper towels and toss them in a tablespoon of flour.
2. Place egg, oil, milk, sugar and vanilla extract in a bowl. With a manual whisk, whisk until thoroughly combined.
3. Sieve together flour, baking powder, baking soda and salt into a mixing bowl. Make a well in the centre.
4. Pour the liquid mixture into the dry mixture. With a spatula, gently fold all the ingredients to form a wet batter. Mix until the flour is just incorporate into the batter.
5. Add the blueberries and fold in gently. DO NOT over mix. The batter should appear lumpy.
6. Spoon batter into paper muffin cups. Bake in the preheat Oven, 180C for 15~20mins until muffins turn golden brown.
7. Let cool on a wire rack. Serve warm.