Banana Walnut·Banana Cranberry Muffin

Overview

The second time I used the oven and the first time I baked muffins, there was no recipe for failure. Novices like me who have never dared to try it don’t have to worry about baking them poorly. I roasted two flavors, walnut and cranberry, both were pretty good, but I didn’t control the various amounts very well and didn’t feel like they were overflowing, but I still ate two of them at one go! Pair it with your favorite coffee or tea and some fruit, and you'll be in a great mood. Keep up the good work, keep looking for yourself~

Tags

• baking
• breakfast
• afternoon tea
• baking powder
• banana
• cranberry
• egg
• low gluten flour
• walnut
• baking soda
• fine sugar
• milk
• vegetable oil

Ingredients

Steps

1. 1 All raw materials, show off the medium-sized panel handmade by my father-in-law.

   

2. 2 Banana is pressed into puree, it can also be a little grainy

   

3. 3 Beat two eggs with caster sugar and then add vegetable oil and beat well, then add milk and beat well

   

4. 4 Pour the beaten egg liquid into the mashed banana

   

5. 5 Sift the low-gluten flour, baking powder, and baking soda together into the egg batter, and mix evenly with a spatula.

   

6. 6 First put half of the walnuts into the egg batter and mix well

   

7. 7 Preheat the oven to 180 degrees for 10 minutes. At the same time, pour the egg batter into a paper cup, 7 to 8 cups, and sprinkle a few walnuts or dried cranberries on the surface. I put too many walnuts. As a result, it looks dry after being cooked. . Bake in the oven at 180 degrees for 25 minutes

   

8. 8 It's out of the oven. I put in less batter and it didn't feel like it was overflowing. I suggest you pour it 8% full. It was the first time I made various quantitative mistakes. . . .