Haha.. the baker in me is calling for me to bake.. so today i try out the banana walnut muffins!!
Muffins is one of the easiest thing to bake and one can hardly go wrong.. for those 1st time baker, i will recommend u to try out muffins ;p
Banana-walnut muffins
235g all purpose flour
185g sugar
90g walnuts, coarsely chopped
1½ teaspoons baking soda
¼ teaspoon salt
125ml walnut oil or canola oil
1 large egg
2 – 3 medium to large very ripe bananas, slightly mashed to yield 315g
3 tablespoons buttermilk
Preheat oven to 190 degrees. Grease 10 standard muffin cups with butter
In a bowl, stir together the flour, sugar, chopped walnuts, baking soda & salt.
In another bowl, whisk together the oil, egg, mashed bananas & buttermilk until blended.
235g all purpose flour
185g sugar
90g walnuts, coarsely chopped
1½ teaspoons baking soda
¼ teaspoon salt
125ml walnut oil or canola oil
1 large egg
2 – 3 medium to large very ripe bananas, slightly mashed to yield 315g
3 tablespoons buttermilk
Preheat oven to 190 degrees. Grease 10 standard muffin cups with butter
In a bowl, stir together the flour, sugar, chopped walnuts, baking soda & salt.
In another bowl, whisk together the oil, egg, mashed bananas & buttermilk until blended.
Add the dry ingredients and beat well until evenly combined and creamy.
Spoon the batter into each muffin cup, filling it level with the rim of the cup.
Bake until golden, dry and springy to touch ( 20-25 mins) Transfer to wire rack and let cool for 5 minutes. Unmold the muffins serve warm with butter.
***Walnut oil – excellent for baking, very nutritious and high in unsaturated fat. Do not use toasted walnut oil. To prevent oil from becoming rancid, store it in the refrigerator, keep up to 3 months***
P/S: i didn't buy walnut oil, just used the oil that i have at home which is canola & sunflower seed oil.. keke.. the result turn out good also, and i read from alot of website cautioning the baker not to overmix the batter when u are combining the dry & wet ingredient together, around 12 -15 strokes will do, don't be too disturbed by the lumpy mixture or traces of flour, cos over-mixing will cause the muffin to be very hard.
Spoon the batter into each muffin cup, filling it level with the rim of the cup.
Bake until golden, dry and springy to touch ( 20-25 mins) Transfer to wire rack and let cool for 5 minutes. Unmold the muffins serve warm with butter.
***Walnut oil – excellent for baking, very nutritious and high in unsaturated fat. Do not use toasted walnut oil. To prevent oil from becoming rancid, store it in the refrigerator, keep up to 3 months***
P/S: i didn't buy walnut oil, just used the oil that i have at home which is canola & sunflower seed oil.. keke.. the result turn out good also, and i read from alot of website cautioning the baker not to overmix the batter when u are combining the dry & wet ingredient together, around 12 -15 strokes will do, don't be too disturbed by the lumpy mixture or traces of flour, cos over-mixing will cause the muffin to be very hard.
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