Simple and Easy to Use ------ Banana Blackcurrant Muffin

Name: Simple and Easy to Use ------ Banana Blackcurrant Muffin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 30g Corn oil; 1 (about 60g) egg; 40g milk; 1 (100g) Mashed banana; 30g granulated sugar; 30g Blackcurrant; 3∕4 tsp Baking powder; 1∕4 tsp baking soda

by Of the little wolf

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It has been a long time since I wanted to make this banana muffin, and there is always no ripe bananas at home. In fact, muffin is most suitable for novice baking, the method is simple and fast, and it can be done in half an hour. Dad's words "daughter, this is the best little cake I have ever eaten", which made me have a great enthusiasm for baking. Compared to the whole egg sponge cake, which is complicated to make and easy to defoam, this muffin cake is more suitable for my family's taste. The whole family is full of praise for it~~"

Ingredients

120g Low-gluten Flour
30g Corn Oil
1 (about 60g) Egg
40g Milk
1 (100g) Mashed Banana
30g Granulated Sugar
30g Blackcurrant
3∕4 tsp Baking Powder
1∕4 tsp Baking Soda

Simple and Easy to Use ------ Banana Blackcurrant Muffin

1. Mix low-gluten flour, baking powder and baking soda in advance and sift. Add a large portion of the blackcurrant in the powder material.

Simple and Easy to Use ------ Banana Blackcurrant Muffin recipe

2. After peeling the banana, put it in a fresh-keeping bag and press it into a puree with a rolling pin.

3. Mix corn oil and sugar and stir well.

4. Add milk and stir well.

5. Add the mashed banana and stir well.

6. Add the egg mixture and stir well.

7. In fact, after so much verbosity, it is just to mix and stir all the wet materials. You can mix it any way you want.

8. Pour in the sifted low-gluten flour mixture.

9. Use a rubber spatula to quickly stir and mix evenly, so that the powdery materials are mixed to a rough and wet state. (Remember to stir too much, otherwise it will affect the taste)

10. Put the mixed batter into a paper mold and sprinkle the remaining black currants on the surface.

11. Put it in a preheated 180℃ oven, middle layer, and fire up and down for 20 minutes, and the surface will be light golden yellow.

12. The expansion is so high, like hills. It tastes great when eaten while it’s hot. It has a solid taste and moderate sweetness, which meets healthy standards~~

Tips:
This muffin is made by the traditional method. The traditional method was the popular method when muffin first appeared. Until now, it is still popular in many regions, such as Australia. In the traditional method of making muffin, only vegetable oil is needed. Of course, butter can also be used, but it needs to be melted into a liquid like vegetable oil.

① The basic process of the traditional method is: mix all wet materials (oil, milk, eggs, etc.) evenly, and at the same time mix the dry materials (flour, salt, baking powder, sugar, etc.) in another bowl, and then Mix the two mixtures evenly and bake them immediately.

②Notes: When the dry and wet mixtures are not mixed together, they can be stored for a longer period of time, but once they are mixed, they must be baked immediately, otherwise it will affect the swelling of muffins.

③Advantages: The method is very simple.

④ Disadvantages: The made muffins are rough in structure and not as delicate as cakes. Therefore, in many baking books, muffins are not classified as "cakes" but as "simple bread". .