10.10.2013 - Today is my son 3 years & 8 months birth-date. As we always celebrate every 10th of the month. Today i thought of making him muffins. So early morning i have standby my recipe and ingredients for baking.
This recipe is simply easy, since my son doesn't like raisin, so i separate the batter into half mix with raisin and other half without raisin.
I follow every steps i could to make a good muffin this time, i had a very bad experienced making muffin. Because i did once on my very first muffin baking and it was sucks and wasted! the muffin was rubbery and hard!! i was so disappointed but i never give up on trying another one, just find a better recipe. I know i must have been missing something or did wrong somewhere somehow and today i think i know what is my problem was, well after reading so many muffin recipes, i get it now. I must have been OVER MIXED it. that is why i produced a hard muffins. So fellow starters in baking your muffin, pls REMEMBER DO NOT OVER MIX YOUR DRY INTO WET BATTER!!! *Warning!!*
So today, i am very careful with the last step of mixing. I carefully fold in the flour to wet ingredients without over mixed them still with lumps and bakes away! and ta da! it was a success! The muffin was so moist ( not dry) taste the banana ( if you would like a stronger banana flavour, you could add banana essence, i think its good if i have that i will add some ).
Well today is a success of Muffin making. Im so grateful and happy that i have finally did it!! The muffin was so delicious, soft, taste just like a real MUFFIN from bakery and i wanted!! lol... no more rubbery, no more hard, no more wastage! and muffin is not too sweet, the sweetness just PERFECT!! so so delicious, especially when eat it warm! nothing is better than a homemade muffins that fresh from oven!! couldn't get enough just 9 muffins. and have to keep some for my son to blow his candle tonight... LOL
However, I still find that my muffins didn't rise as lovely as the pic i saw from the recipe. Maybe next time when i have a proper muffin cups, i will want to make this again, fills in more batter. Anyway, i used cupcakes paper cups for this recipe, i don't have muffin paper cups in my pantry! :)
This recipe is good to keep!
Happy Baking!!
INGREDIENTS :-
1 cup (150g) cake flour
1/4 cup or (50g) caster sugar
1/4 cups or (50g) vegetable oil
2 eggs, lightly beaten
200g ripped Banana, roughly mashed (about 2 bananas)
1 ½ teaspoons baking powder
50g raisins
Method:
*Pre-heat oven to 180C.
*Soak raisins with water or orange juice for set aside. Drain juice/water, pat dry and lightly coat with a teaspoon of flour (extra), remove any excess flour.
*Sieve flour and baking powder, set aside.
*Roughly mash bananas with a fork.
*Place sugar, eggs in a mixing bowl. Whisk with a balloon whisk to combine.
*Add in oil, whisk to combine.
*Add in mashed banana, stir with a spatula to combine.
*Sieve over flour mixture, stir with spatula until just incorporated. DO NOT Overmix. The batter
should appear lumpy. Spoon batter into paper muffin cups, fill to ¾ full.
Bake at 180C for 25 mins until golden and a toothpick inserted into the centre comes out clean. ( 25mins already cooked but not golden brown yet so i extend the baking time to another 20mins become a total of 45 mins)
Transfer to wire rack, leave to cool completely.
This recipe is simply easy, since my son doesn't like raisin, so i separate the batter into half mix with raisin and other half without raisin.
I follow every steps i could to make a good muffin this time, i had a very bad experienced making muffin. Because i did once on my very first muffin baking and it was sucks and wasted! the muffin was rubbery and hard!! i was so disappointed but i never give up on trying another one, just find a better recipe. I know i must have been missing something or did wrong somewhere somehow and today i think i know what is my problem was, well after reading so many muffin recipes, i get it now. I must have been OVER MIXED it. that is why i produced a hard muffins. So fellow starters in baking your muffin, pls REMEMBER DO NOT OVER MIX YOUR DRY INTO WET BATTER!!! *Warning!!*
So today, i am very careful with the last step of mixing. I carefully fold in the flour to wet ingredients without over mixed them still with lumps and bakes away! and ta da! it was a success! The muffin was so moist ( not dry) taste the banana ( if you would like a stronger banana flavour, you could add banana essence, i think its good if i have that i will add some ).
Well today is a success of Muffin making. Im so grateful and happy that i have finally did it!! The muffin was so delicious, soft, taste just like a real MUFFIN from bakery and i wanted!! lol... no more rubbery, no more hard, no more wastage! and muffin is not too sweet, the sweetness just PERFECT!! so so delicious, especially when eat it warm! nothing is better than a homemade muffins that fresh from oven!! couldn't get enough just 9 muffins. and have to keep some for my son to blow his candle tonight... LOL
However, I still find that my muffins didn't rise as lovely as the pic i saw from the recipe. Maybe next time when i have a proper muffin cups, i will want to make this again, fills in more batter. Anyway, i used cupcakes paper cups for this recipe, i don't have muffin paper cups in my pantry! :)
This recipe is good to keep!
Happy Baking!!
There little muffins so moist, soft and delicious!!
INGREDIENTS :-
1 cup (150g) cake flour
1/4 cup or (50g) caster sugar
1/4 cups or (50g) vegetable oil
2 eggs, lightly beaten
200g ripped Banana, roughly mashed (about 2 bananas)
1 ½ teaspoons baking powder
50g raisins
Method:
*Pre-heat oven to 180C.
*Soak raisins with water or orange juice for set aside. Drain juice/water, pat dry and lightly coat with a teaspoon of flour (extra), remove any excess flour.
*Sieve flour and baking powder, set aside.
*Roughly mash bananas with a fork.
*Place sugar, eggs in a mixing bowl. Whisk with a balloon whisk to combine.
*Add in oil, whisk to combine.
*Add in mashed banana, stir with a spatula to combine.
*Sieve over flour mixture, stir with spatula until just incorporated. DO NOT Overmix. The batter
should appear lumpy. Spoon batter into paper muffin cups, fill to ¾ full.
Bake at 180C for 25 mins until golden and a toothpick inserted into the centre comes out clean. ( 25mins already cooked but not golden brown yet so i extend the baking time to another 20mins become a total of 45 mins)
Transfer to wire rack, leave to cool completely.
2 bananas from this bunch
before bake
after bake
for 45mins 180c, then get this golden brown color. Maybe my oven is small n cheap, not hot enough at 180c for 25mins to bake these as said on the recipe.
But everything turn out just FINE..yummmm
with raisins
without raisin
two types of muffin. Texture so soft, moist and delicious!! blow me away!! Yummmm
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