I am going bananans ! There were plenty of bananas available over the weekend at the house, so decided to put them to good use before they turn bad which is probably like in another day’s time only. Muffins should be the easiest stuffs to bake but I feel very tired baking these ! During the class, this recipe yields a good 16 standard size muffins but my batter actually made 24 standard size muffins with 12 mini size muffins ! So I actually had to divide the batter into 3 times to be baked as my oven could only accomodate one 12-hole muffin tray at one go. I had to repeat the process of refilling the cups with the batter 3 times and waiting for one batch to finish baking before I can refill the next one ! Really tiring ~~ Fortunately the end result was good ! The muffins are moist which I like ! And I had the slices of banana decoration dipped with some lemon juice so that the bananas does not turn black so fast.
Recipe adapted from PA Richard Goh Baking Class Stage 1
(yields 30 standard size muffins)
260g ripe bananas
90g sour cream
120ml corn oil
1/2 tsp banana flavour
320g self raising flour
100g walnuts, toasted and chopped
1) Preheat oven to 200 degrees C. Line muffin moulds with paper cups.
2) Beat banana and sugar at a slow speed until mashed, about 3 minutes.
3) Add in eggs and sour cream. Mix well.
3) Add in corn oil, milk, banana flavour, flour and walnut. Mix well.
4) Spoon the batter into paper-lined muffin moulds and top with a piece of banana slice.
5) Bake for about 30 minutes.