Description:
Guilt-free spongy banana muffins~
Guilt-free spongy banana muffins~
Ingredients:
1 egg, beaten
2 bananas, mashed
1/4 C milk
1 C flour
1/2 tsp salt
1/4 C sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp banana essence
1/4 tsp vanilla essence
1 egg, beaten
2 bananas, mashed
1/4 C milk
1 C flour
1/2 tsp salt
1/4 C sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp banana essence
1/4 tsp vanilla essence
Directions:
1. Preheat oven to 160 deg. Lightly grease or line 5 muffin cups.
2. In a medium bowl, combine egg, bananas and milk. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Pour batter into prepared muffin cups.
3. Bake in preheated oven for 35 to 40 min, or until a toothpick inserted into center of a muffin comes out clean.
Remarks:
1. Preheat oven to 160 deg. Lightly grease or line 5 muffin cups.
2. In a medium bowl, combine egg, bananas and milk. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Pour batter into prepared muffin cups.
3. Bake in preheated oven for 35 to 40 min, or until a toothpick inserted into center of a muffin comes out clean.
Remarks:
Yes they are really soft, but there were small mushy uncooked spots inside my muffins, and the muffins loved their the paper cups so much that I lost like 25% of each muffin just by trying to get them out! It's my mistake to not grease the paper cups (used paper cups as my muffin cups were too big, and that my muffin tin was too small) as they were quite thin and couldn't even hold the weight of the batter. I shall get muffin cups of appropriate size next time when I visit Phoon Huat.
I tried baking the remaining batter in a loaf tin, but the insides just wouldn't cook without the outside burning. Lowering the temperature wouldn't help much either. I'm so getting used to eating mushy and uncooked portions (the texture was somewhat like that of kuehs, chewy chewy) that I don't find them weird anymore! Oh ya, the sugar content seemed rather high to me too, shall minus 2 tbsp next time. However, the loaf was easier to be remove from its aluminium foil as compared to the muffins.
I guess I'll just need more practice with non-fat recipes.
I tried baking the remaining batter in a loaf tin, but the insides just wouldn't cook without the outside burning. Lowering the temperature wouldn't help much either. I'm so getting used to eating mushy and uncooked portions (the texture was somewhat like that of kuehs, chewy chewy) that I don't find them weird anymore! Oh ya, the sugar content seemed rather high to me too, shall minus 2 tbsp next time. However, the loaf was easier to be remove from its aluminium foil as compared to the muffins.
I guess I'll just need more practice with non-fat recipes.
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