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RECIPE FOR BANANA MUFFINS
Source: Adapted and modified from Cooking Crave
Makes: 14-18 small muffin paper cups (depending on the size of the muffin cups)
250 g plain flour
2 tsp baking powder
1/2 tsp ground cinnamon
3 tbsp desiccated coconuts (optional)
60 g unsalted butter (melted, at room temperature)
60 g fresh milk
2 eggs (lightly beaten) – I used large eggs
2 tsp vanilla essence
80 g castor sugar
Pinch of salt
5 medium over-ripe bananas (mashed) – about 6 inches long
- Preheat oven to 200°C (see note 1). Prepare muffin paper cups (see note 6).
- Sieve plain flour, baking powder and ground cinnamon. Add in desiccated coconuts. Set aside.
- In a large bowl, combine melted butter, milk, lighted beaten eggs and vanilla essence. Stir until well mixed. Add in sugar and salt. Mix till well combined.
- Add in the mashed bananas and mix well.
- Use a spatula to gently fold in the dried ingredients in step 2 till well combined and no traces of flour. Do not over-mix the batter. The batter should be thick (“spoonable” not “pourable”).
- Transfer batter into a piping bag (see note 2) and pipe batter into the muffin cups until each cup is 80% full (see note 3).
- Bake in the oven at 190°c for 10 minutes, then lower to 180°c for another 10 minutes (see note 1), or until the muffins have risen and turned to slightly golden brown. Insert a toothpick/ skewer into the centre to test. If it comes out clean, it means that the muffins are cooked though. Cool on a wire rack.
- Start off the oven hot – This sets the top crust quickly which allows the batter underneath to stay liquid, build up pressure and eventually burst up like a volcano. However, the baking time and oven temperatures vary depending on the types of oven, size of muffins, or whether you are using a paper cup or muffin tray to bake. So use your own judgment to experiment.
- You can DIY your own piping bag by using a clean plastic bag and cut away a small corner.
- If you want a dome-effect muffin, you can fill the batter almost to the brim (90% full). This tip works well for muffin tray. I only filled my muffin paper cups until 80% full. Otherwise, the muffins will overflow before setting. So do your own experiment to achieve the best results.
- It’s best to serve warm. Keep extra muffins in the freezer for future consumption. Thaw it in the room temperature. Toast in the oven or steam it. I personally prefer to steam my muffin as it is more moist.
- You will find tips on how to make muffins on my early post.
- The baking time and oven temperatures vary depending on the types of oven, so use your own judgment to experiment.
- You can find paper muffin cups at any local baking supplies stores. I bought mine from Phoon Huat (Simei branch) and Sun Lik Trading (33 Seah Street, opposite Bras Basah Complex as well as Raffles Hotel. Same road with toy muzeum).