Haha.. the baker in me is calling for me to bake.. so today i try out the 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.
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.