Super Moist Banana & Blueberry Muffins

Wednesday, 3 July 2013

I have found that the most challenging thing about baking is that a successful produce depends on a great many factors. You can have the perfect raved-about recipe and be equipped with the most high tech gadgets, yet the yield may not be up to par with your expectations. In fact, baking to me is more difficult than cooking, because the rudimentary basics of baking can only be achieved by a process of trial and error. It's not simply about following a recipe to the letter. It's also about understanding your gadgets, knowing how to use these according to the requirement of the cake, and manipulating temperatures. Ovens of different makes can yield different results from the same recipe, and if your kitchen is the hottest part of the house, you have to work with that shortcrust or puff pastry at an insane speed.

The hubs and I aren't muffin fans because store bought ones tend to be dry and crumbly. I've tasted some really great ones which are moist and flavourful, so these past few weeks, I've been on a quest to bake some with the right muffin mix! I've gotten down and dirty with my baking implements, and have experimented with enough batches to put even the most hardcore muffin lover off these little cups forever.

Last Monday (at midnight, of course!), I think I've finally found the mother of all muffin recipes. DaddyMoo, an unbiased taste tester - loved it... and BabyMoo has asked for it for breakfast, tea and supper 2 days in a row. This morning he ate the last one - and told me: "Mehmee... MORE Muffins, pish?"

Perhaps you can be the judge. Try these babies out - and let me know if you love them the way we do!

MUMMYMOO's B & B MUFFINS


Prep: 15 minutes
Bake: 22 minutes | 375 deg F or 190 deg C
Yields: 12

Ingredients
  • 5 large bananas 
  • 1 cup (200gr) blueberries 
  • 1 large egg 
  • 115gr melted butter, at room temperature 
  • 1 tsp baking powder 
  • 1 tsp baking soda 
  • 1/2 tsp salt 
  • 1½ cup all purpose flour 
  • 1/3 cup dark brown soft sugar 
  • 1/3 cup caster sugar 
  • 1/3 cup granulated sugar 
Don't be tempted to use just one type of sugar - they make all the difference in taste!

Method

1. Whisk melted butter and sugars in a mixing bowl till they are well combined. Once that's done, add in the egg and pulse gently till mixture turns creamy (less than a minute). Do not overmix.

I mashed and cut bite sized banana pieces equally, and added these in the mix. You can adjust the ratio of mashed / cut bananas according to your preference.



2. Fold in the flour carefully, and add in the blueberries. Note: The flour should only be mixed in after the bananas!



3. Divide the batter into 12 muffin cups, and bake at 190 deg C for 22 minutes (or until a toothpick inserted comes out clean).



4. Serve freshly baked.



Banana muffins keep up to 3 days in the fridge (just pop them in the micro for 10 sec on high prior to eating) or up to 3 months, if frozen. Just remember to make sure that they are cooled completely, and as much air has been taken out off the bags / containers prior to freezing. To reheat, just place them back in the muffin tins and place them in a preheated oven at 200 deg C for about 5 minutes.

If you decide to try these, let me know what you think!


MummyMoo





5 comments :

  1. you have caught the baking bug. *mission accomplished* ;)

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    Replies
    1. All you bleddy fault. But I was a willing victim! :D

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  2. Yums! I will be bookmarking this page and will be referring to all the recipes on this linky soon! Going to attempt quick fix dinner meals from next week (twice a week). Heh.

    ReplyDelete
    Replies
    1. I'm sure you can do it! Not that difficult once we get the hang of it :) Good luck! Let me know how it goes!

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  3. Whoots! I'm still in the midst of bugging the hubby (and managed to rope the girl in to help with the bugging) to buy us a oven+microwave heh so that the girl can make muffins. Will refer to this =)

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