Delicious and healthy: low fat Banana Muffin(yao mei wei ye yao jian kang di zhi ban xiang jiao mai fen )

Delicious and healthy: low fat Banana Muffin

Introduction:

"As a Chinese saying goes, failure is the mother of success. After a defeat of muffins, today, I went forward with one go, and even baked 21 muffins without hesitation. I don't know where I got such great motivation, which made me have such great enthusiasm for baking. In fact, I found that baking can cultivate talents in many aspects. Not only my carefulness, patience and planning ability have been improved, but also I am interested in taking photos because I like baking. Today's banana muffin is one of them. For those who pursue health and delicacy, you might as well enjoy DIY with your family at the weekend. "

Production steps:

Step 1: sift the low gluten flour, baking powder and soda powder in advance, soak the blackcurrant in water for 30 minutes, then cut into small cubes and set aside.

Step 2: peel the banana and put it in the fresh-keeping bag. Press it into mud with a rolling pin.

Step 3: add the egg liquid, corn oil, milk and sugar into the basin and stir well.

Step 4: add banana puree and stir well.

Step 5: pour in the sifted low gluten flour mixture and chopped blackcurrant.

Step 6: use a rubber scraper to quickly turn and mix evenly, so that the powder material can be mixed to a rough wet state. (remember to over stir, otherwise it will affect the taste)

Step 7: load the mold immediately and fill it with 60% or 70%. Put into the oven preheated at 180 ℃, middle layer, up and down the fire, 20 minutes, the surface is light golden.

Step 8: delicious and fresh!

Materials required:

Low gluten flour: 150g

Fine granulated sugar: 60g

Milk: 90g

Egg: 1

Corn oil: 30g

Banana (cooked): 100g (peeled)

Baking powder: 1 teaspoon

Blackcurrant: 40g

Note: This muffin is made by traditional method. Traditional method was popular when muffin first appeared. Until now, it is still popular in many areas, such as Australia. In the traditional method of making muffin, only vegetable oil is needed. Of course, you can also use butter, but you need to melt it into a liquid like vegetable oil. ① The basic process of the traditional method is: mix all the wet materials (oil, milk, eggs, etc.) evenly, and mix the dry materials (flour, salt, baking powder, sugar, etc.) evenly in another bowl, then mix the two mixture evenly, and immediately bake in the mold. ② Note: when the dry and wet mixtures are not mixed together, they can be kept for a long time, but once mixed, they must be baked immediately, otherwise it will affect the expansion of muffin. ③ Advantages: it's very simple. ④ Disadvantages: the texture of muffin is rough and not as delicate as cake. Therefore, in many baking books, muffin is not classified as "cake", but as "simple bread".

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Yao Mei Wei Ye Yao Jian Kang Di Zhi Ban Xiang Jiao Mai Fen