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DAWN IN MY VILLAGE

A lovely lonely field
With dark greenly grass
Topped with glowing dew tips
Sparkling in the laughter of sun.
Nature refuse to uncover
The blanket of fog,
This is the dawn in my village
An unforgettable sweet memory
Bound all hearts
In a nostalgic mood.
Now it’s all gone
Living in the jungle of smoke and smog
With no moisture of love around
Only the suffocation of being alone,
With the company of roaring wild hot desert winds
In the lonely night of solitude.
But those cherishing memories pats me

In all my sleep, in all my dreams,
Like the sweet smile of my loving mother,
Who hugs me with all her love.

Strawberry banana blueberry muffins

 

Ingredients

All purpose flour – 1 1/2 cups
Ripe banana 3nos (mashed)
Melted butter – 1/3 cup
Light brown sugar – 1 cup
Egg – 1
Pure vanilla Extract – 1 teaspoon
Baking soda – 1 teaspoon
Strawberries – 1/2 cup (chopped)
Blueberries – 1/2 cup
Lemon zest – a whole lemon
Salt – a small pinch

Method

Pre-heat the oven to 350 degree Fahrenheit ( approximately 177 degree Celsius)

In a large bowl mix mashed banana and melted butter. Blend it well using a wooden spoon or ladle.

Whisk the sugar, egg and vanilla.

Then add the flour, baking soda and salt and mix it well using an electric hand blender for one minute. in medium speed.

Do not over-mix, the lumps will work themselves out.

Add lemon zest, chopped strawberries and blueberries to the batter and mix it to distribute it evenly.

Drop an even amount of dough into the muffin pan. Bake at 350 F for about 20 minutes.

Once the muffins are done baking, cool them on a wire rack.

 

Notes :

This recipe is enough to make a loaf of bread in 4 x 8 inch loaf pan.

You can substitute all- purpose flour with whole wheat flour

You can toss chopped strawberries and blueberries in some (1 tablespoons) all-purpose flour before mixing in the batter to prevent them from sinking to the bottom.

If you plan to bake bread, line the bottom of the pan with parchment paper and apply shortening to avoid burning the bottom of the bread.

Baking time for bread will be about 1 hour

Strawberry oats whole wheat muffins

 

Ingredients

Whole wheat flour – 1 cup
All – purpose flour – 1 cup + 2 teaspoons to toss the Strawberry

Light brown sugar – 1/2 cup
Baking soda – 1 teaspoon
Baking powder – 2 teaspoons
Strawberries – 1 1/2 cups (Chopped)
Oats – 3 tablespoons
Egg – 1
Yogurt – 1cup (without lumps)
Melted butter – 1/2 cup
Lemon zest – 1 1/2 lemons or 1 extra large lemon
Lemon juice – 2 teaspoons (freshly squeezed)
Salt – 1/2 teaspoon
Granular brown sugar (optional)

Method

Pre- heat the oven to 400 deg Fahrenheit (approximately 205 deg C)

Arrange 12 paper muffin cups in a standard muffin pan

Toss chopped strawberry in 2 teaspoons of all- purpose flour and keep aside.

In a bowl add the dry ingredients – all- purpose flour, whole wheat flour, baking

soda, baking powder, salt, oats and mix till the oats are evenly distributed.

In a large bowl add sugar, lemon zest, lemon juice and mix well. Stir in the oil, egg and yoghurt until it is combined.

Add the dry mixture to the batter and gently mix with a wooden spoon until no or few lumps are visible.

Add tossed strawberries and gently fold in the batter to combine well.

Scoop out even amount of dough to the prepared muffin bins and bake to 13 – 15 mints or until done.

Once they are done,remove and place them on a wire rack (sprinkle some granular brown sugar immediately on the top of the muffin to make it more sweet (optional)).