Busy mums normally like to prepare quick breakfast for their kids, Muffins can be a good option for them since time is precious. Baking muffins doesn't take up too much time, it's also recommended for those who are just venturing into baking since what you need is just some mixing bowls and whisks - simple baking utensils.
I bake this banana walnut muffin for my elder daughter as she likes it for breakfast. It took me less than half an hour for preparation and another 20 mins to bake. I used this recipe a couple of times but this time, I substitute buttermilk with whipping cream and lemon juice as I still have the leftover in the fridge. I realized that it doesn't turn out as expected although it still tastes good. I still prefer the buttermilk version since it's lighter, this muffin is denser.
- Preheat oven at 190*C for 15 mins. Baking Time: 18-20 mins
- Each recipe makes approx. 12 standard muffins.
- 250g self raising flour
- ½ tsp baking soda
- 150g sugar ( I cut down to 135g since the banana is ripe)
- 2 eggs (65g each)
- 1 tsp vanilla essence
- 80ml whipping cream + 1/3 tsp of lemon juice + 1 tbsp milk
- 120g melted butter (microwave 20 sec)
- 240g banana (sliced)
- 80g walnuts (lightly toasted), chunky pieces
- Sift self-raising flour and baking soda into a large mixing bowl. Stir in sugar till well mixed.
- In another bowl, whisk eggs with vanilla essence and beat well. Pour in butter milk and whisk till combined. Add in melted butter and continue to stir till well combined.
- Make a well in the centre of dry ingredient (flours in step 1) and pour in beaten liquid ingredient (step 2). Fold in walnut and stir well with a balloon whisk till even and smooth (don’t over mix).
- Place a spoonful of batter into each muffin cup, scatter with banana, place another spoonful over. Repeat the same step until all the batter and ingredients have been used up.
- Bake for 20 mins