1. Prepare the required raw materials. I weighed the milk and vegetable oil together. The vegetable oil can be light type. Corn oil or sunflower oil is fine.
2. Mix milk, vegetable oil and granulated sugar evenly
3. Add eggs and mix well
4. The banana is wrapped in a fresh-keeping bag, squeezed by hand, add and stir evenly
5. Mix low-gluten flour, cocoa powder, baking powder and baking soda powder evenly and sieve
6. Mix quickly with a spatula and pour it into the piping bag
7. 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.
Tips:1. Because the muffin cake is fluffy with baking powder and baking soda, the amount of raw materials in the recipe can be adjusted according to your taste, and the amount of eggs can be adjusted appropriately. I used 1 small stupid egg, and large eggs. Use half, the amount of bananas can also be adjusted. If you like the rich taste of bananas, you can use 1 and a half or 2 bananas.
2. Adding cocoa powder and banana to muffin cakes can hide the alkaline taste of baking powder and baking soda powder, and baking soda powder can make the color of cocoa powder darker. 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
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