Banana Crisp Muffin

Name: Banana Crisp Muffin
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 190g Low powder; 80g Mashed banana; 1 piece egg; 40g Dried cranberries; 70g butter; 50g Caster sugar; 1/4 teaspoon baking soda; 1/2 tsp Baking powder; 90g milk

by tgcyy

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Banana crisp muffins are golden in color and full in appearance. The crispy outer skin wraps the soft heart. The faint banana scent is wrapped in sweet and sour dried cranberries. It has a rich taste and a long aftertaste. Another glass of milk is a great breakfast for one person! This muffin not only tastes great, but also the method is quite simple. There is no complicated egg beating process. Just mix the ingredients evenly, and the rest is left to the oven!

Ingredients

190g Low Powder
80g Mashed Banana
1 piece Egg
40g Dried Cranberries
70g Butter
50g Caster Sugar
1/4 teaspoon Baking Soda
1/2 tsp Baking Powder
90g Milk

Banana Crisp Muffin

1. Mix the raw materials (20 grams of butter, 40 grams of low powder, 20 grams of fine sugar), set aside

2. After the butter has melted, add milk, eggs, sugar, and beat well

3. Add mashed banana and mix well

4. Sift in all the flours and mix well

5. Add dried cranberries and mix well

6. Put the mixed batter into the mold and sprinkle crumbs on the surface

7. Put the mold in the middle of the oven, heat up to 180 degrees, lower the heat to 160 degrees, and bake for 20 minutes

8. The program stops, remove the muffin

Tips:
When mixing the raw materials, you only need to mix them well, without excessive mixing, otherwise the flour will become gluten and the finished product will not taste soft.