Banana Yoghurt Muffins 香蕉 酸乳小蛋糕
I made these an hour ago to use up my yoghurt and my pisang emas..., threw in whatever I have in the fridge. Even the butter was whatever that was left in the wrapper.
Local bananas make darker muffins, as they oxidize much easier than Cavendish bananas.
So, if u use Dole or Montel, u'll get lighter coloured muffins.
So, these were the stuff I threw into the batter....
Ingredients180gm banana (Pisang mas or Finger Bananas)
2 large eggs
140gm plain yoghurt(1 cup dutch lady)
100gm butter, melted
210gm flour
1 tsp baking soda (soda bicarbonate)
150gm brown sugar (can add more if u like it sweeter)
pinch of salt
12 pcs whole walnuts
Method:
1. Place eggs and banana into a blender and blend for 10 seconds or until mashed up.
2. Pour banana egg mixture into a big bowl and put in yoghurt and butter. Mix.
3. Sift flour together with baking soda. Combine with sugar and salt.
4. Put (3) into (2) and combine well.
5. Spoon batter into prepared muffin moulds and top with a whole walnut.
6. Bake in a preheated oven at 170C (Convection) or 180C (Conventional) for 25 minutes.
*Take note that Pisang Berangan will make a much sweeter muffin.
The outcome was nice and fluffy! Not too sweet, just nice!
1. Place eggs and banana into a blender and blend for 10 seconds or until mashed up.
2. Pour banana egg mixture into a big bowl and put in yoghurt and butter. Mix.
3. Sift flour together with baking soda. Combine with sugar and salt.
4. Put (3) into (2) and combine well.
5. Spoon batter into prepared muffin moulds and top with a whole walnut.
6. Bake in a preheated oven at 170C (Convection) or 180C (Conventional) for 25 minutes.
*Take note that Pisang Berangan will make a much sweeter muffin.
The outcome was nice and fluffy! Not too sweet, just nice!
Brought them down to hubby's shop, and half were gone in almost an instant! And they are still very warm.
0 Response to "Banana Yoghurt Muffins 香蕉 酸乳小蛋糕"
Post a Comment