The A - Z Of Baking Recipes

Sorry, however I couldn't help however to bake muffins for breakfast immediately. Because the CNY public holidays are still on, a lot of the stalls at the hawker centre or coffeeshops is not going to open for enterprise until tomorrow. As such, we won't have the ability to have our breakfast outside, though it's our normal routine to do so throughout public holidays.

I have left over bananas and blueberries, so I came up with this recipe of my very own. I think I have been quite snug with making muffins, a lot so that I could easily "mix and match" recipes and ingredients to make my very own version ;)

Here's my model of banana blueberry muffins. The muffins are much better than the previous batch of blueberry muffins. They're extra fragrant due to the bananas and the sweetness is simply nice. The texture is somewhat fluffy and moist, though once more, the appearance shouldn't be too pleasing to the eyes :(

I do hope I may made tasty and but fairly muffins very quickly!

Ingredients:
(makes 12 muffins)

210g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, frivolously overwhelmed
100g sugar
1/4 cup oil
1 teaspoon vanilla essence
2 medium sized bananas, mashed
1 cup contemporary blueberries

1. Mix flour, baking powder, baking soda in a bowl.

2. Working over the bowl, toss the blueberries with about 1 ~ 2 teaspoon of flour mixture in a sieve, and set aside. Coating the blueberries with flour helps to keep them from sinking to the underside of the muffins as they bake.

3. Combine egg, sugar, oil, vanilla essence and mashed bananas in one other bowl. Mix properly.

4. Add the wet elements to the flour mixture. Stir until just blended. Fold in blueberries gently.

5. Fill muffin cups/liners until almost full. Bake in preheated oven at 200 degC for 20 to 25 mins.

Share this post