Banana walnut muffin

Hi ,

I make these muffins quite regularly for my 14 month old baby . It is packed with goodness of bananas and is quite filling for them as evening snack .
I avoid putting any nuts or walnuts when I am making it for a child , so I usually make 1 -2 muffins with nuts and then add nuts in the batter for my husband or friends .
Bananas being used iin this recipe should be really ripe do not use fresh bananas , Infact it is a good way to use bananas which are getting over ripe .
Also it is important to mash the bananas with a fork roughly rather than blending it .

Note: One important trick always to be remembered for muffins - Never ever over mix the batter . Also you can leave out the salt on the recipe if you are salted butter .
At times I use amul regular butter so I leave out the salt .

Serving : 12 Muffins


Ingredients :

1/2 cup walnuts/ almonds
1 3/4 cups maida or all-purpose flour
3/4 cup granulated white sugar
1 tsp ground cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe bananas mashed well
1 tsp pure vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt




Method:
Preheat oven to 180 degrees C and place the oven rack in the middle of the oven. Butter or oil muffin tins to prepare 12 muffin pan.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a bowl combine all teh dry ingredients - flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.
In another bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a spoon lightly mix the wet ingredients (banana mixture) into the dry ingredients
just until combined and the batter is thick and chunky.
Spoon the batter into the prepared muffin tins. Bake for about 20 - 25 minutes . Cool for five minutes and then remove muffins from pan. Serve warm or
at room temperature.

Blueberry muffins

Hi , 

These muffins are all time favorites with my friends although I bake them very rarely due to unavailability of
blueberries in market . I have tried making them with frozen blueberries also with no change in final outcome but as
I have a 14 month old baby I avoid using frozen fruits when I bake for him.If you are using frozen blueberries, do not thaw before adding them to the batter just add them as it is .

One major trick with muffin that always needs to remembered is that you should never ever over mix the batter , only fold in the wet and dry ingredients until just mixed .
Over mixing will give you rubbery tough muffins .


Serving: 12 Muffins

Ingredients:

1 large egg, lightly beaten
1 cup plain yogurt (full fat or low fat)
1/3 cup (80 ml )vegetable, canola, sunflower, or corn oil
1 teaspoon pure vanilla extract
2 cups maida or all-purpose flour
1/2 cup granulated white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 - 1 1/2 cups (240-360 ml) fresh or frozen blueberries1/4 teaspoon salt

Method :

Preheat oven to 180 C. Position rack in center of oven. Butter or slightly oil 12 muffin cups .
Whisk together the lightly beaten egg, yogurt, oil, and vanilla extract in a large bowl.
In another bowl whisk the flour with the sugar, baking powder, baking soda, and salt.
Gently stir in the blueberries. Fold the wet ingredients into the dry ingredients and stir
only until the ingredients are combined and moistened.
(The batter will be thick.) Evenly fill the muffin cups with the batter.
Place in the oven and bake for about 20-25 minutes , keep checking in the last few minutes .
Let it cool for 10 - 15 minutes before taking out of mould