Be delicious and healthy------low-fat version of banana muffin

Overview

As a Chinese saying goes, failure is the mother of success. After a failed attempt at making muffins, today I worked hard and moved forward without hesitation and baked 21 muffins without hesitation. I don’t know where I got the motivation and the passion for baking. In fact, I found that baking can cultivate many talents. Not only did my carefulness, patience, and planning and co-ordination skills improve, but I also became interested in taking photos because of my hobby of baking. Today's banana muffin is one of them. For those of you who are pursuing health and deliciousness, you might as well enjoy the fun of DIY with your family on the weekend.

Tags

• baking
• cake
• cupcakes
• baking powder
• banana (ripe)
• corn oil
• egg
• low gluten flour
• blackcurrant
• fine sugar
• milk

Ingredients

Steps

1. 1 Mix and sift low-gluten flour, baking powder and soda powder in advance. Soak black currants in water for 30 minutes and cut into small cubes. Set aside.

   

2. 2 Peel the banana, put it in a plastic bag, and use a rolling pin to crush it into a puree.

   

3. 3 Add the beaten egg liquid, corn oil, milk and sugar to the bowl and stir evenly.

   

4. 4 Add mashed banana and mix well.

   

5. 5 Pour in the sifted cake flour mixture and chopped black currants.

   

6. 6 Use a rubber spatula to quickly stir evenly until the powdery ingredients are still in a rough and moist state. (Remember to stir too much, otherwise it will affect the taste)

   

7. 7 Immediately put into the mold, 60 to 70% full. Place in an oven preheated to 180°C, on the middle layer, and heat up and down for 20 minutes until the surface turns light golden brown.

   

8. 8 Delicious food freshly baked!