Banana Chocolate Bean Muffins
by NICE2meetU
Favorite
Difficulty
Easy
Time
1h
Serving
2
I have made many cakes, but found that I have never made muffins. I remember buying a few muffin cups when I first started to learn to bake (but I didn't know that they were muffin cups at that time, but they were just ordinary cake paper cups), but they were never used.
There are two reasons for not making muffins: one is that muffins need to use a lot of butter, and every time they want to do it, they stop when they change their minds. I'm afraid that the meat will be the second place. I can't bear to put down the whole butter but can only make a few cupcakes. The output is too small, and the sense of accomplishment is directly proportional to the output. Second, the height of muffins is supported by baking powder, and the family hasn’t bought baking powder for at least 2 years. Health comes first. However, after a period of literacy, it was found that additives are also harmful and harmless. For example, using aluminum-free baking powder can save you from worrying about harming your health, so I started using it again.
Everything is difficult at the beginning. No matter what I do, I usually use the most traditional method for the first time without innovation. Today this banana chocolate bean muffin is said to be suitable for novices, with zero difficulty. During the operation, I found that the steps are really super simple, so simple that you don't even have to stir them too evenly, just so-so. When I poured it into the cup, I found that other people could make 6 of this amount, but I could only make 5 of them. Do you think it will overflow when it is too full? It didn't work out, it was good. More importantly, the oven temperature reached 220 degrees when it was preheated, and suddenly dropped to 150 degrees after opening the door and sending the cake in, but the baking temperature it required was 180 degrees, which was too much difference. I didn't even control the temperature, I thought it was over, but, hey, the cake was quite pretty after letting it cool, so eye-catching, so eye-catching, haha. I think back then, I really shouldn't use chiffon to enlighten myself, and my self-confidence is almost gone, alas! T_T novices come and learn muffins with me. They must be confident enough. (^O^)/~
By the way, today I used the recipe of using salad oil instead of butter. Relatively speaking, the guilt is less. The rich flavor of banana and chocolate has surpassed all the aromas. "
There are two reasons for not making muffins: one is that muffins need to use a lot of butter, and every time they want to do it, they stop when they change their minds. I'm afraid that the meat will be the second place. I can't bear to put down the whole butter but can only make a few cupcakes. The output is too small, and the sense of accomplishment is directly proportional to the output. Second, the height of muffins is supported by baking powder, and the family hasn’t bought baking powder for at least 2 years. Health comes first. However, after a period of literacy, it was found that additives are also harmful and harmless. For example, using aluminum-free baking powder can save you from worrying about harming your health, so I started using it again.
Everything is difficult at the beginning. No matter what I do, I usually use the most traditional method for the first time without innovation. Today this banana chocolate bean muffin is said to be suitable for novices, with zero difficulty. During the operation, I found that the steps are really super simple, so simple that you don't even have to stir them too evenly, just so-so. When I poured it into the cup, I found that other people could make 6 of this amount, but I could only make 5 of them. Do you think it will overflow when it is too full? It didn't work out, it was good. More importantly, the oven temperature reached 220 degrees when it was preheated, and suddenly dropped to 150 degrees after opening the door and sending the cake in, but the baking temperature it required was 180 degrees, which was too much difference. I didn't even control the temperature, I thought it was over, but, hey, the cake was quite pretty after letting it cool, so eye-catching, so eye-catching, haha. I think back then, I really shouldn't use chiffon to enlighten myself, and my self-confidence is almost gone, alas! T_T novices come and learn muffins with me. They must be confident enough. (^O^)/~
By the way, today I used the recipe of using salad oil instead of butter. Relatively speaking, the guilt is less. The rich flavor of banana and chocolate has surpassed all the aromas. "
