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Thank You + Banana Crumble Muffins

2 Dec

Oh wow. 😮 I almost fainted. I wasn’t expecting the surge of visitors! (Hello!) Thank you Mr & Ms Rima @ Bisous À Toi, I’m honoured! 🙂

Actually, this Baking Abode is my so-called secret blog. Even my sisters do not know the exact url! hehe. Well now that they know, they are laughing themselves silly.  

I had drafted an entry for today and now I feel shy and slightly stalker-ish to post them out. heh heh. 😉

+++

What’s a better way to end my looong weekend (since I took leave on Monday and Tuesday)? Baking of course! Hehe. I’ve been lazing around for far too long though I managed to squeeze in French Macaron on Sunday.


Mama and I were checking out food blogs on Tuesday when we saw Bisous À Toi‘s latest entry. Since we happened to have all the ingredients, we (or rather I) tried out Banana Crumble Muffin.

Ingredients
1 1/2 cup all purpose flour (plain flour)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt (I omit salt cause I used salted butter)
3 bananas mashed (I added in 4 mashed bananas)
1 egg lightly beaten
1/3 cup / 75g melted butter
3/4 cup sugar

Topping
1/3 cup packed brown sugar
2 tbsp flour
1 tbsp / 14g butter – cubed
1/8 tsp cinnamon

Method
1. Preheat oven to 180C. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, sift and mix together 1 1/2 c flour, baking soda, baking powder, and salt.

3. In another bowl, beat together bananas, sugar, egg, and melted butter.


4. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

5. In a small bowl, mix together brown sugar, 2 tbsp flour and cinnamon. Cut in 1 tbsp butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

6. Bake in preheated oven for 18 – 20 minutes until a toothpick inserted into center of a muffin comes out clean. (Mine baked for 20 minutes.)


As usual, I love to sit in front of the oven and stare.


It rises!


And rises! Please don’t overfloooow!

Ahhh, just right! 😀
Okay fine, I cheated. I test bake 3 big muffins first to determine the right amount of batter per cup.

Note:
For big muffin cups, I scooped in 50g of batter and for small muffin cups, 20g of batter.
Recipe yields around 12 to 13 big muffins. 🙂

Since I’m a big fan of banana, I love it! Anyway, 12 muffins are not enough for our house!