Baking is nothing but measurements. It is an addiction I can say.

Personally I feel, all muffin recipes are easy only. You need to gather the dry and wet ingredients separately and mix it gently. Bake them immediately. When you follow some tips (which I learnt through my experience after reading and trying many muffin recipes) you will get a doomed one like you get in stores. They are too good when you add with dry fruits or fresh fruits. Very handy when it comes to packing.

I took Muscovado Sugar, also called barbado sugar or cane sugar (soft) in some places. They are moist and nutritious. These some points to be noted.



Banana Walnut Muffins


Recipe: Banana Walnut Muffins
Preparation time: 10 minutes
Cooking/baking time: 18-20 minutes
Yields: 6 pieces (as shown in the picture)
Shelf Life: Will be fresh for a month in the fridge
Recipe Level: Easy

Recipe by: Viji





Ingredients:

½ cup of whole wheat flour
¼ cup of ground flax meal
¼ cup of almond meal
¾ tsp baking powder
¼ tsp salt
1/3 cup cane sugar
1/3 cup of chopped walnuts (I blanched them and removed the skin)

1 ripe banana
1 egg
¼ of low fat milk
3 tbsp melted butter
½ tsp vanilla

For toppings
2 tbsp of chopped walnuts
1 tsp of cane sugar
1 tbsp of butter






Procedure:

  1. Mix the toppings together and keep it aside.
  2. Preheat the oven at 200oC.
  3. Line the muffin tray with paper cups greased with butter.
  4. Take two bowls. Mix all the dry ingredients well. I used to sieve the flours with baking powder and salt thrice. Then add sugar and walnuts and keep it ready.
  5. In another bowl mash the banana with a hand blender or potato masher. Leaving small chunks will add taste. Add the slightly beaten egg first. Then add milk, melted butter and vanilla, mix well. (I took one small banana or ½ of big banana. Too much banana in a muffins makes it too moist. I don’t prefer that).
  6. In the dry ingredients bowl make a well and add the wet ingredients. Mix gently with minimum strokes.
  7. Scoop this to greased muffin cups. If you want doomed ones fill just below the edge and sprinkle the toppings prepared already. Put the muffin tray on top rack of your oven. After 5 minutes reduce the heat to 170oC and bake for another 20 minutes. You can test it by inserting a knife or chopstick. Once it is done, remove the tray and serve warm with a glass of home made fresh orange juice.


Special Notes/Tips:

  • Muffins are normally baked in muffin tray. You can use it directly. But paper cups are quite convenient. Grease them well with melted butter.
  • Start with our all purpose flour/maida to be comfortable. Then you can combine with other flours to make it healthier.
  • Dry to liquid ratio is 2:1; I mean when dry ingredients are 2 cups your liquid ingredients must be atleast 1 cup (in total). It includes egg too.
  • Pre heat the oven at the maximum temperature (200oC). Once you keep the muffin tray reduce the heat to 170oC after 5 minutes. This will allow the muffin to raise.
  • Baking powder and baking sodas are chemical leaveners which help to raise the dough while baking by generating carbon dioxide. Baking soda is alkaline and it reacts with acids in the liquid ingredients even before we start baking. So if your batter doesn’t include acidic liquid content, then you can omit this. For example, if you add buttermilk or fruit juices you can add ¼ tsp of baking soda for a cup of flour.
  • Baking powder is a mixture of alkaline baking soda and acid. So it will react on its own when mixed with the liquid part of the batter. In my experience ¾ tsp of baking powder is enough for a cup of flour. You can go upto 1 tsp but not more than that.
  • Adding egg is optional but its protein gives nice structure to the end product in baking. Egg yolk is a natural emulsifier and smoothens the batter.
  • You can prepare healthy muffins by omitting the butter totally. I did it once with my apple muffins and they came out very well. But butter gives you the most moist cake and muffins. Its low melting point allows you to reduce the fat portion considerably with a rich taste. Oil doesn’t give the same flavour as butter and it can’t hold the air bubbles like butter. Shortening has got high melting point and it is best suitable for cookies by preventing them from spreading too much and give a crispy taste. Margarine is same like butter with low melting point but doesn’t give any flavor.

They are too tasty with all goodies. The wheat flour and cane sugar which is mild in sweetness and full of moisture is ideal for baking. Try sometime and let me know.


Subscribe to Beyond Curries

RSS Feed Subscribe by Email Subscribe in a Reader
| Copyright © BEYOND CURRIES 2009 | | All rights reserved |
Legal action will be taken against anyone who violates the copyright laws.

Add This Page:

5 comments

  1. Hari Chandana // 29 December 2009 at 19:18  

    Lovely Muffins... looks perfect.. :)

  2. BangaloreBaker // 29 December 2009 at 19:30  

    Looks good.

  3. egglesscooking // 29 December 2009 at 23:39  

    My favorite part of this recipe is that it's a small batch baking recipe. Unlike other recipes which make 12-18 muffins minimum, this one makes just 6.

  4. PJ // 30 December 2009 at 02:43  

    Great info about muffins and the anatomy of the muffins (for lack of a better word :)) Banana walnut muffins look delicious and with cane sugar, whole wheat flour and flax, they are good for you too! thanks for sharing :)

  5. Sudeshna // 31 December 2009 at 09:42  

    Sri,
    Muffins look so good. Thanks for sharing the muffin info with us. I am a very poor baker, probably these will help me now.
    Wishing you a very Happy New Year in advance.