Succeeded once and I just had to make it again! Because muffins are so easy to make. So little preparation and baking time is only 20 minutes. I had to make again, of course with different ingredients.
This round, I attempted on banana chocolate chips muffin recipe. This recipe is adapted from MarthaStewart with some minor adjustment. These muffins are soft and moist with bread-like texture. They remind me of the warm banana and cinnamon porridge top with chocolate chips that my housemate made on a cold winter's morning back in Australia. Those were the time *reminiscing*. Aha! Maybe I should make this porridge next. ;)
Oh well, without further ado, let's get started on the muffin!
Ingredients for 12 regular size muffins:
2 cups all purpose flour2 1/4 tsp baking powder
1 tsp salt
1/4 tsp ground cinnamon
3 extra-ripe bananas, mashed or 1 cup
3/4 cup brown sugar
1 large egg
113g unsalted butter, melted and cooled to room temperature
1/4 cup whole milk
1 cup semisweet chocolate chips
Steps:
1) Preheat oven to 190dC for 20 minutes.
2) Grease a standard 12-cup muffin tin with butter or olive oil tin or line the tin with baking cups.
3) In a medium-sized bowl, whisk together the flour, baking powder, salt and ground cinnamon.
4) In a separate bowl, whisk together the mashed banana, brown sugar, egg, unsalted butter and milk, orderly until combined.
5) Make a 'well' at the center of the dry ingredients from step (3).
6) Add the wet ingredients to the center and fold well until just combined. (Note: Do not over-mixed. Over-mixing will make them dense and chewy. Some lumps are fine).
7) Stir in chocolate chips into the batter.
8) Divide batter evenly into muffin tin/cups. About 3/4 full. Optional: Place on top of each muffin with a thin slice of banana and press down.
9) Bake at 190dC for 20 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
10) Set aside to let cool completely on wire rack.
Voila! This muffin and a cup of tea is perfect match!
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