Banana Walnut Muffin
by Nicole
Favorite
Difficulty
Easy
Time
1h
Serving
2
Of all the pastries, I think the most amazing little cake is nothing but the most unpretentious and unpretentious muffin cake. It is not an exaggeration to say that it is magical. This "god" is embodied in many ways. Tracing back to the origin of muffins, it can be found that "quick" muffins were developed by Americans when they invented baking powder in the 19th century. In the early days, this kind of cake was very thick, with a flat bottom that was usually up to 8 cm in diameter. When baking, place the muffin mold in a pan and gently tap on both sides until the color changes. It can be seen that even students who don’t have an oven can make muffin cakes with just a pan or a microwave oven. I like muffins, mainly because it is convenient and fast, and has a rich taste. When I am busy at work, in order to prevent myself from having breakfast because I am in a hurry, I usually make a few muffins as a convenient breakfast. The ingredients are easy to prepare. You can use whatever you have at home. It only takes half an hour. Breakfast will come out for three days. Today’s banana walnut muffins are really unexpected. When it’s hot, the best fruit that makes me wonder what to do is bananas. It’s easy to get frostbite when placed in the refrigerator. When placed indoors, under the action of high temperature, it turns black in two days. There are so many bananas that you can’t finish eating, so it’s better to make a cake before it turns black to prolong its lifespan and savor it slowly. During baking, the aromas of bananas and walnuts are far away, but when mixed together, they have a rich flavor and rich taste, and the combination is perfect.
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