Its been sometime since my rooms are filled with the fresh baking aroma. Both, my hubby & myself, love it. It also brings me a nostalgic feeling.
Back home in Kerala our neighbor had a bakery. They used to make buns, bread, laddus etc at the borma (industry jargon for kitchen) behind their house. Our kitchen was closer to their borma. They made bread usually during evening time, just after I reached home from school. The moment I get this smell, I used to run to our compound wall, I even remember jumping the wall at times 
… talk about being hungry!
The activities @ the borma always fascinated me, the way they put the dough into the big oven and the way the crispy golden colored bread popped out spreading the heavenly baked aroma.
Now coming back to blueberry muffins, I had it only after coming to Bahrain and it was love @ first bite :) I always wanted to try this but couldn’t find blueberry. So when I saw it in the frozen section recently, I grabbed quite a few bags, that my husband wondered whether am into blueberry hoarding business 
This recipe gives you a very moist muffin.
Here is the recipe:
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You might have come across a variety of apple & cinnamon combinations before, but for me its a first time affair…yes, this is the first time am eating apple….I can see so many surprised faces out there . You may find it hard to believe…I think I should make it clear that I haven’t got anything against the good looking apples, but I generally do not eat fruits, so is it getting too complicated for you guys…let me explain.
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I hope you all had a wonderful Easter. Though we celebrated, I didn’t cook much this time…I outsourced everything for a change :)The only thing I made was moose pudding with stewed pineapple and praline. Moose pudding is nothing but china grass pudding, it’s very basic stuff and easy to make. I’ve posted the recipe of moose pudding in the initial days of my blogging and I wasn’t able to put the picture that time. Moreover I used to have it without pineapple those days, so am just publishing the modified version.
You can see the moose pudding recipe here.
For the base:
Pineapple - 2 medium chopped
Sugar - 1 cup
Cook the chopped pineapple with sugar, till the juice is completely dried and the pineapple is coated well with sugar. Let it cool. Refrigerate for 2-3 hours.
For the topping:
Cashew nuts - 10 - 15
Sugar - 2-3 tbsp
Melt sugar in a bottom heavy pan. Once the sugar is completely melted and becomes golden brown in colour add the cashewnuts. Switch off the gas and stir the cashew nuts so that it is coated well with the caramel. Transfer the nuts to aluminium foil or butter paper. Once it is cooled, crush it with rolling pin and later grind it coarsely.
Serving suggestion: Spread the stewed pineapple as the base layer, moose pudding as the middle and praline as the top layer.
