Banana Chocolate Chip Muffin

Name: Banana Chocolate Chip Muffin
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 5ml Baking powder; 2.5ml baking soda; 2 pieces (medium size) banana; 50g chocolate; 3 (small chai eggs) egg; 100g milk; 70g Caster sugar; 85g Light vegetable oil; 10ml Lemon juice

by Green fragrance

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Muffin is a kind of Quick Bread, usually Baking Powder or Baking Soda is used as baking enzyme. Because they are quick and easy to make, they are often eaten as breakfast.
This muffin cuts the chocolate directly, and combines the alkaline flavors of baking soda and baking powder with lemon juice, which has a better taste."

Banana Chocolate Chip Muffin

1. After preparing the required raw materials, I weighed the milk and vegetable oil together. The vegetable oil can be light, corn oil or sunflower oil. Beaten eggs, chopped chocolate

2. Mix milk, vegetable oil and granulated sugar evenly

3. Add eggs and mix well

4. Wrap the bananas in a fresh-keeping bag, squeeze them into pieces by hand, add in, pour in the chopped chocolate, and stir evenly

5. Add lemon juice and stir well

6. Mix low-gluten flour, baking powder, and baking soda powder evenly and sieve

7. Stir quickly and evenly with a spatula

8. Pour into the piping bag

9. Cut open the small mouth of the piping bag, squeeze the cake batter into each paper cup, and it is about 7-8 minutes full. The middle layer of the oven is heated at 200 degrees for about 25 minutes, and the cake detection needle is inserted and taken out and it is cooked without residue. In this recipe, a small paper cup can make about 14

Tips:
1. Because the muffin cake is fluffy with baking powder and baking soda, the amount of ingredients in the recipe can be adjusted according to your taste, and the amount of eggs can be adjusted appropriately. I used 3 small stupid eggs, and large eggs. Use 2 bananas, the amount of bananas can also be adjusted, you can use 3 bananas if you like a strong taste
2. Adding banana to muffin cake can hide the alkaline taste of baking powder and baking soda, and the cake still tastes more delicate after it is cold. In the recipe, the amount of baking powder and baking soda is basically the lowest. It is not recommended to reduce it, otherwise the cake may not be fluffy enough.
3. I have reduced the amount of sugar. Those who like sweet can increase it to 80g
4. The amount of this formula is suitable for breakfast. It is light and not greasy. If you like a rich taste, you should increase the ratio of vegetable oil and sugar. The amount of baking powder and cocoa powder should be increased according to the increase in the total formula
5. Bananas are well-ripe, with black spots on the surface. The aroma of the cake will be stronger after baking, and the aroma of the cake will be insufficient after fresh bananas are baked.