I'm not satisfied with my earlier muffin recipes, so here I am, trying my luck to bake another small batch of banana muffins. With my previous experience and some tips I learned from Food for Tots, I happy to say that this is the most successful muffin that I've baked so far. The banana muffin is soft and moist even it's kept till the next day.
Just that I have one more question. Why my muffin doesn't raise like a "volcano"? Did I over-mix it? :P
Banana Muffin
Yield for 12 mini muffins
Ingredients:
100gm of multi-purpose flour
1 tsp of baking soda
100gm of banana, mashed
40gm of Sunflower oil
50gm of fine sugar
2 Omega 3 eggs
60gm evaporated milk
1 tsp vanila essence
Steps:
2. In a small bowl, beat egg and sugar. Combine mashed banana, sunflower oil, milk and vanilla essence. Beat lightly. In a large bowl, mix flour and baking powder. Sieve the flour to the wet ingredients and mix together.
3. Fill up the muffin cups. Bake at 170 degrees C for 25 minutes.
4. Take out the muffin and leave it cool before serving.
I like your idea to add evaporated milk, which has the distinctive soft sweetness. Lovely :)
ReplyDeleteGorgeous muffins looks prefect!!
ReplyDeleteI seldom use evaporated milk in my bakes but this muffins look so good. Must bookmark it.
ReplyDeleteYour muffins sound great! Maybe they didn't rise more because the batter was over-beaten. I have read that adding yogurt to the batter makes a difference, according to Cooks Illustrated. Yours look fine regardless!
ReplyDeletetasty...
ReplyDeleteHi, ur muffin looks yummy. I think as long as ur muffin doesn't taste cakey, u dun over-mixed the batter.
ReplyDeletelooks gorgeous and healthy ^^
ReplyDeleteMmm....looks pretty and delicious to me. I love cakes with bananas. Whether it rises or not, I will still eat them all :D
ReplyDeletebased on what i read and experienced, if you fill your cup 3/4 full then the cake will over fill and have a top. half full means it will level up to the top of the cup just like yours in the pic.
ReplyDeleteBanana flavored anything sounds good to me! Especially if they are moist and cute and in muffin form like these babies!
ReplyDeleteThe lacquer spoon, I use evaporated milk because it left some in the fridge. :)
ReplyDeletePriya, thank you!
Anncoo, hehe, give it a try and who knows you'll bake a more beautiful looking muffin?
Pam, thanks for the tips. May be I shouldn't beat it for too long? Yogurt, yea, it has magic power in baking. I used it twice to bake lemon yogurt cake bafore.
Thought for Food, thanks and welcome here.
YeeEr, my muffin texture was exactly like muffin, just that it didn't raise beautifully.
ReplyDeletenoobcook, thanks. :P
MaryMoh, haha, same to me. I hope to get a better looking muffin for the next round. :)
babe_kl, or could it be the baking mould that I used is not suitable to bake muffin? I used egg tart mould.
Joanne, so far this is the best muffin I've baked. The result is not too bad for a beginner. :)
Oooh these muffins sound good! The reason I can think of why they may not have risen much is because you used baking soda and there is no acid that reacts with it to make it rise a lot. Try using baking powder instead and see if that works.
ReplyDeleteEvaporated milk? Interesting, they must be super moist!
ReplyDeleteOnly 5? Do i get a piece too? ;p
ReplyDeleteSo happy to hear your success story!! Your muffins look beautiful! If you want a dome effect of your muffins, you can follow the tips in my "How to make muffins" post. Adjust your baking temperature. I think 170C is too low. 2nd, do not beat the mixture. Just stir until well-combined. 3rd, use a muffin cup. The depth of the egg tart mould is too shallow. Hope it helps. Happy trying!
ReplyDeleteFood For Tots, i guess too the egg tart mould is not suitable for muffin. Now, I'm looking for muffin cups for the next mission.
ReplyDeleteI'll follow your tips of making muffin too. Thanks again for sharing the useful tips.