Banana Walnut·banana Cranberry Muffin

Name: Banana Walnut·banana Cranberry Muffin
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs banana; 200g Low-gluten flour; 2 pcs egg; 60g milk; 150g Vegetable oil; 70g Caster sugar; 1 spoon Baking powder; 0.5 spoon baking soda; 60g walnut; 20 Dried cranberry

by The stove of the early snow

4.7 (1)

Favorite

3

Difficulty

Normal

Time

15m

Serving

2

Using the oven for the second time, baking muffins for the first time, no failure recipes, novices like me who have never dared to try do not have to worry about bad baking. I roasted two flavors, walnut and cranberry, both were not bad, but the various amounts were not well controlled, and there was no feeling of overflowing, but I still ate two at one go! Pair it with your favorite coffee or tea, and some fruit, and it's a beautiful mood. Keep going, keep looking for yourself~"

Banana Walnut·banana Cranberry Muffin

1. All raw materials, medium-sized panels made by father-in-law Xiuxia.

2. The banana is pressed into puree, it can also be a bit granular

3. Beat two eggs with fine sugar, then add vegetable oil and beat well, then add milk and beat well

4. Pour the mashed banana into the beaten egg

5. Sift low-gluten flour, baking powder and baking soda, add egg batter, and mix well with a spatula.

6. First put half of the walnuts into the egg batter and mix well

7. Preheat the oven 180 degrees up and down for 10 minutes. At the same time, pour the egg batter into a paper cup, 7 to 8 minutes, and sprinkle a little walnut or dried cranberry on the surface. I put too much walnuts. It looks dry after being out of the pan. . Bake at 180 degrees for 25 minutes in the upper and lower tubes of the oven

8. It's out, I put less batter, and it doesn't feel overflowing. I suggest you fill it up to 8 minutes. It is the first time to make various quantitative mistakes. . . .