Corn Cheese Muffin

A posting I made for Click! photo event on July with "Yellow for Bri" theme. Click here to read more.

Ingredients:
* 1 cup all purpose flour
* 180 gr cornmeal
* 1 ½ tsp baking powder
* pinch of cayenne pepper
* ½ tsp salt
* 1 cup milkr
* ¾ cup sugar
* 1 egg
* 1/4 tsp bread/cake softener - Wysman brand
* ¼ cup melted butter
* 1 ½ cup cubed cheese(use strong vintage cheese or better yet swiss gruyere)

Directions:
1.) In a clean bowl, mix flour, cornmeal, sugar, baking powder and salt
2.) In separate bowl mix in milk, melted butter, egg & bread/cake softener
3.) Mix both of bowl, whisk well
4.) Dump in cubed cheese
5.) Fill the mixing into muffin pan
6.) Bake in a pre-heated oven 190C for 15-20 mnts

Thanks to Vania with her interesting recipes of cool muffins.

Cinnamon Kiss Banana Flambe

The sexiest dessert I've ever made - not that I've made many anyway, but still, this silky smooth warm bananas bathed in intoxicatingly sexy mixture of butter, brown sugar, cinnamon sprinkles and dark rum ... combined with vanilla ice cream. Whoooaa my gaawwd!!!
Everything had to be done in a rush, cooking, flaming, taking photos especially when the warm bananas start to melt the ice cream :-( ... I even rushed Mike to come out of the office for this. I think he was pleased that he got out of his meeting :-)))

Ingredients:
* 4 pcs ripe but firm bananas - cut lengthwise
* 1/4 cup unsalted butter
* 1/4 cup brown sugar - can be added if you wish
* 1/2 cup dark rum - may be replaced with cognac
* cinnamon powder
* crushed peanuts/cashews/almonds/pecans
* vanilla ice cream

Directions:
1.) Heat skillet & melt the butter
2.) Cook banana in butter until lightly brown
3.) Mix in brown sugar & cinnamon, increase heat lightly
4.) Stir in carefully until the sauce thickens
5.) Remove skillet from heat, add rum/cognac and mix
6.) Skillet back on heat, tip it slightly to catch fire, let it burn quickly then put off fire
7.) Ready to serve with sprinkle of crushed cashew/peanuts and vanilla ice cream

** Recipe modified from Martha Stewart