I haven't tried a whole lot of baking from the scratch. One day my little one was bothering my first son when he was doing his homework and my husband was on the phone, so to distract him i told him let's make muffins together as he loves muffins. So, he was my little helper and my first son got some peace and quiet :) We both(?!) made this muffin together. To start with i dont buy eggs and since i dont bake, i didnt have a whole lot of ingredients with me either, so i decided to make banana muffins since we always have bananas at home. I digged in my recipe collection and found a small paper with all the ingredients i normally have, but the note didn't have any measurements. Great! I could've checked in the net, but i was just feeling lazy and decided to go with trial and error and it turned out really well. Now i know how our moms fix things with what they have :-)
Ripe Bananas - 2
Sugar - 1/2 cup
All purpose flour - 1 cup (heaped)
Canola oil / Vegetable oil - 1/4 cup
Almonds (chopped or sliced) - as desired and it is optional
Baking soda - 1 spoon
Mash the bananas well with a fork. Add the sugar to this mashed banana and mix well. Now add the flour and baking soda and mix well. Add the almonds finally and mix. You can use walnuts also or you can avoid nuts. The muffin batter will be quite thick. I used canola oil since i didnt have vegetable oil and all the recipes i have seen have always mentioned vegetable oil, but this tasted good also. Now grease the muffin tin with oil or line it with cupcake liner and drop the batter in it. Dont fill it completely as it will raise. I filled only half and you can see how big the muffin is.
Heat the oven to 360F and bake the muffins for approximately 20 minutes. Insert a skewer to check if it is cooked inside. The above measurements yielded 8 delicious muffins.
I liked this recipe since it uses very few ingredients that we usually have at home and there is no butter :-) I had my doubts but it was super moist, soft and fluffy. I noted down the measurements immediately as this one's a keeper :-)
Next time, i am gonna try the same recipe with whole wheat pastry flour or 1/2 all purpose and 1/2 whole wheat flour.
Hi after a long time.
7 years ago