Wednesday, February 6, 2013

Banana Muffins

A friend tweeted me the link to this banana bread recipe. It can be turned into muffins and I took that option.

I made this when I was reviewing for my midterm exams so I have something to munch on while studying. I also cut the recipe in half.

So easy to make and really really good! I will try to use wheat flour and brown sugar next time to make it healthier. And I wonder if saba will be much better than lakatan. Then maybe I'll add diced bananas, too (in the batter or as toppings).

(recipe makes 6-9 muffins)

5 tbsps unsalted butter, melted
6 tbsps caster sugar
1 egg, lightly beaten
1/4 cup milk
1/2 tsp vanilla extract
1 dash banana extract (optional)
1 cup all purpose flour
1 tsp baking powder
1 dash baking soda
1 and 1/2 medium ripe bananas, mashed
1/2 medium banana, diced (optional)
1/4 cup choco chips (optional)
1/4 cup nuts, unsalted (optional)

To make batter:
1. Preheat the oven to 375°F.
2. Melt the butter gently in a small saucepan, then cool a little. Add the sugar, egg, milk and vanilla and banana extracts.
3. Sift the dry ingredients into a wide bowl and pour in the butter mixture. Stir everything together, adding the mashed bananas, choco chips and nuts; do not over mix or beat the batter.
4. Lightly butter muffin tins (or line with bought paper cases) and pour in the batter.
5. Cook for 12–15 minutes (or until an inserted toothpick comes out clean). Cool for 10 minutes in the tin, then turn out on a wire rack. When cool, spread with lemon icing.

I used cream cheese frosting instead of the lemon icing in the original recipe. I just added some lemon juice and lemon extract. I like it more without the frosting though.

1. dash = 1/4 tsp
2. if putting banana extract, use only a dash of vanilla
3. any type of nut is okay, I used sugar coated pili nuts. Walnuts may be good, too!

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