Zero Addition Banana Muffins

Name: Zero Addition Banana Muffins
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g banana; 55g milk; 50g All-purpose flour; 8g butter; 10g Soft white sugar; 1 piece egg; 1g salt; a little Lemon juice; Some Dried cranberries; Some Mulberry; Some Cherry; Some Flat almonds; a little Powdered sugar

by salila

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Muffins are a type of cake, usually baking powder or baking soda as the baking enzyme. However, in my philosophy, I can use as much as possible without using food additives. Today, I use whipped protein as a foaming agent. The effect of the finished product is much better than that of baking powder. The small size, sweet and soft taste, is very popular with children and the elderly. Enjoy this wonderful breakfast with fruits, milk and nuts.

Zero Addition Banana Muffins

1. Cut the banana into sections, add milk and salt to the food processor and set aside.

2. An egg separates the egg white and the yolk.

3. Put the egg yolk into the 1 step banana milk.

4. Squeeze a few drops of lemon juice and beat the mixture into a paste with a food processor.

5. Pour the beaten batter into a deep bowl, add the melted butter and mix well, sift in the flour, and mix well again to get a banana flour custard.

6. The eggs are beaten into a rigid foaming state with an electric whisk, and the small sharp corners can be pulled out by lifting the whisk.

7. Stir the whipped egg whites and the banana batter milk paste in step 5 in separate steps.

8. Use a spoon to scoop the batter into a non-stick pan. For a beautiful shape, you can also put it in a piping bag and squeeze the batter into the pan.

9. Fry slowly on low heat. Turn it over after some bubbles appear on the surface. After turning it over, fry for a while and it will come out of the pan. Sift in powdered sugar and garnish fruits and nuts.