As part of a traditional English Breakfast, or just as a snack to accompany your afternoon cup of tea, these muffins are healthy, simple and quick to prepare, and are absolutely delectable! This recipe is extremely easy to follow and perfect for beginner bakers.
As these muffins are eggless, they get their soft texture by incorporating air into the batter by creaming the butter and sugar together. Therefore, it is essential to ensure your butter and sugar have been creamed together properly in order to attain a light and fluffy texture. To assist in the perfect creaming of the butter and sugar, keep the butter out a few hours before baking to ensure it is at room temperature. Do not heat the butter in the microwave to soften it as this will cause the butter to melt unevenly and alter the texture of your dish.
The bananas being used MUST be ripe or preferably slightly over-ripe with a few brown spots. This helps the bananas to be easily incorporated into the batter and provide additional sweetness. This recipe makes use of both baking powder and baking soda that help the cupcake the rise and also give it a nice well-browned to
Your butter has to be at room temperature.
Ingredients:
125g unsalted butter
175g castor sugar
2 big bananas (chopped into chunks)
100g walnuts (roughly chopped)
162.5g all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla essence
5 tablespoons milk
Method:
Preheat your oven to 200C.
Line a muffin tray with muffin liners, set it aside.
In a medium bowl, sift in the flour, baking soda, baking powder and salt.
In a separate large bowl, cream the butter and sugar until they are pale, light and fluffy.
Add in the chopped bananas and mix well.
Add the vanilla essence and the chopped walnuts and mix until well combined.
Gradually, add the flour mixture and fold it in with the help of a spatula. Do not whisk the mixture after this point otherwise the air bubbles created from creaming the butter and sugar will deflate and your muffins will become dense.
Pour the milk into the batter one tablespoon at a time, thoroughly combining it (using the spatula) before adding the next tablespoon, to form a thick batter like consistency.
You can add 1-2 extra tablespoons of milk if you feel your batter is too dry. However, ensure you do not make the batter runny.
Pour the batter into the lined muffin tray, filling it halfway, and bake for 20-25 minutes or until a wooden skewer inserted into one of the muffins comes our clean.
Store these muffins in an airtight container at room temperature. These muffins remain fresh for 1 week.
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