Saturday, June 4, 2011

Two recipes of Banana muffin

Purposely bought a bigger bunch of banana so that I can try out these two recipes in the library books. However,  I am busy with "not sure what" that I have to fridge my spotty banana in the fridge till the skin turn black. That forces me to find a time to do it.

This was done before I went away for a weekend cruise. I have no time to update then so I cannot remember much about the experience, or any hiccups (Haiz, so old already) but the only thing that I remember was, the muffins are not oily, both types. After I eat them, I do not even need to wash hands with soap!

The kids helped with the mixing and scooping. They are as excited as me because these are done with the new oven. As the muffins are of the ever popular flavour, there was no problem of "excess stocks". I have to type down these two tried recipes before the books are to be returned to the library. Wish I will be able to find them again, because there are still quite a few recipes I would like to try out.

Recipe 1, taken from Great Tastes Little Cakes published by Bay Books

Banana Muffins (Makes 12) 
250 g (9 oz / 2 cups) self-raising flour
75 g (2 1/2 oz / 1 cup) oat bran
185 g (6 1/2 oz / 3/4 cup) caster sugar
60 g (2 1/4 oz) unsalted butter, melted
185 ml (6 fl oz / 3/4 cup) milk
2 eggs, lightly beaten
240 g (8 1/2 oz / 1 cup) mashed, ripe banana (2 medium bananas)

1. Preheat the oven to 210 dC (415F / Gas 6-7). Lightly grease a 12 hole standard muffin tin. Sift the flour into a large bowl and add the oat bran and the sugar. Make a well in the centre of the dry ingredients.

2. Combine the butter, milk, eggs and banana in a separate mixing bowl and add to the flour mixture all at once. Using a wooden spoon, stir until just mixed. Do not overmix - the batter should remain lumpy.

3. Spoon mixture into the prepared tin. Bake for 15 minutes, or until puffed and brown. Leave in tin for 5 minutes and then turn out onto a wire rack to cool completely.

Note : For an extra treat, beat 100g ( 3 1/2 oz) cream cheese, 2 tablespoons icing sugar and 2 teaspoons lemon juice with electric beaters until light and creamy. Spread over muffins and top with dried banana slices.

Recipe 2, taken from healthy lunchboxes for kids by Amanda Grant

muffins (makes 12)
50 g butter (or sunflower oil)
300 g self raising flour
2 teaspoons baking powder
80 g golden caster sugar
2 eggs
110 ml natural yogurt (if you don't have yogurt, you could use milk)
110 ml milk
a few drops of vanilla extract
2 big handfuls of berries (e.g. blueberries or raspberries) - I replaced it with mash banana

1. Preheat the oven 200dC (400F) gas 6. Line the 12 muffin holes with paper cases - if you don't have any, just grease the muffin holes really well with butter.

2. Melt the butter in the microwave or in a small pan. Leave to cool slightly. Sift the flour and baking powder in a large bowl. Add the sugar to the flour.

3. In a small bowl, whisk the eggs with a fork, add the yoghurt, milk, vanilla extract and melted butter.

4. Quickly and gently mix everything together in the large bowl. Don't over-mix or your muffins will not be light. Quick fold in the fruit, and then spoon the mixture into the cases.

5. Bake for 25-30 minutes or until well risen and golden brown. Take the muffins out of the tin and leave to cool on a wire rack. When they have completely cooled, place in an airtight container, or you could bag, label, and freeze half for another time.

I halved both the recipes. I like the first recipe as it uses oat. I like the second recipe as it is very versatile. The author said that the muffins can be freeze and she encourages experimenting with different fruit. That is why I use banana. Here's sharing with you the products - product of recipe 1 in ikea paper case, product of recipe 2 in white cup.

I think handmix mufins are really good for my kids' bento. Easy to make and best do them in mini cases so that the muffins can fit into their bento boxes. However, in my case, baking is a troublesome process, because my oven is also a storage place. Not only do I need to move away the stuff I put on the counter top infront of the oven, I also have to move out the baking trays in the oven, as well as a oven toaster on top of my oven before I can start a baking session. If only I had more counter top space.

This is the new oven at work, now with lights so that baking can also be done at night. ;-)

p/s : Anyone has idea how to enter fractions that are used in dictating the measurement of ingredients? I hope the recipes are understandable.


Small Small Baker said...

Your muffins look so nice, esp the tall one.

I have exactly the same problem. Need to move away all the things on top of the oven before I bake. So troublesome. :(

sherlyn said...

Thanks SSB. It is by luck that I got the height. I am sure the next time I will not get it again.
oh, now I finally found someone who understand howcome I bake not as often.

Happy Homebaker said...

I used to keep my ex-oven inside my kitchen cabinet. Every time I needed to use it, I would have to clear a space on the kitchen counter, and remove it from the cabinet. After using, need to put everything away. Now with the built in oven, I find it so convenient. Yet, I bake less nowadays ;)

sherlyn said...

Wao, HHB, seems like me and SSB is not the worst.
Not that you are baking less .. actually I find that we are also very busy during school holidays. I bet your oven will be in full speed when school reopens.

Search This Blog

Visitors since 7th June 2008

Total Pageviews


Note to self

Blog template changed and blog customised on 20th October 2011