Banana Corn Creamy Muffins

Name: Banana Corn Creamy Muffins
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 1/2 root banana; 20g Freeze-dried corn; 1 piece egg; 20ml milk; 1 teaspoon honey

by Nancy's cat

4.9 (1)

Favorite

5

Difficulty

Easy

Time

30m

Serving

2

Corn and bananas are both my favorite foods. The creamy muffins made this time combine these two ingredients together. The muffins are mixed with the fragrance of banana and corn in the light milk fragrance, which is not only delicious, but also natural and healthy.

Ingredients

Banana Corn Creamy Muffins

1. Prepare raw materials, freeze-dried corn, flour, bananas, eggs, honey and milk;

2. Put the eggs in the flour and mix well, add milk and honey, and stir until smooth;

3. Crush the freeze-dried corn in a separate bag by hand and sift it into the mixed roux;

4. Crush half a banana with a spoon into a paste;

5. Pour the banana paste into the roux, stir evenly, and let stand for 10 minutes;

6. In the pan, you can use a thin layer of salad oil. If it is a non-stick pan, you don’t need to brush the oil and heat it on a low heat;

7. After heating the pan, pour the batter with a spoon, turn over and fry in time when bubbles come up, pay attention to the batter;

8. Pan-fried banana corn milk muffins~

Tips:
The most difficult part of frying muffins is frying. Be careful not to batter the pan and turn golden brown. You need to practice your hands more~