Monday, July 20, 2009

Banana Buttermilk Muffins

Say it with me: "Banana Buttermilk Muffins".

I know.

Think fluffy, moist, aromatic ... you get the picture. Buttermilk is truly an unsung hero. I made these muffins using a recipe from Williams-Sonoma Essentials of Healthful Cooking. Easy to put together and a delight to eat. Oh yes, trust me on that one!

Presenting today's snack of the day:

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Lesson of the day: check that you have muffin cups first! I assumed I had them and panicked when I realised I didn't. Doh! With the batter made and ready to be baked, I had no choice but to make do with the cupcake cups you see here.

Recipe
(adapted from here)
- 195g all-purpose flour
- 115g caster sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk (which I made using 1 cup milk plus 1 tsp lemon juice)
- 3 medium sized (very) ripe bananas, mashed with fork
* If, like me, you like small chunks of banana in our muffins, don't mash them too finely.
- 2 tablespoons canola oil
- 1 large egg
- 1 teaspoon vanilla extract

Preheat oven to 190 degree celsius.

Spray 12 regular muffin cups with non-stick cooking spray.

In a large bowl, mix together the flour, sugar, baking powder and baking soda.

In separate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla.

Pour wet ingredients over dry ingredients and stir just until blended.

Spoon batter into muffin cups, filling about three-fourths full. I ran out of these, so I had to make do with cupcake cups.

Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.

Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.

These muffins freeze well and can be warmed in the microwave.

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Very soft and light, with hidden chunks of banana ... the way I like it.

12 comments:

  1. I love these banana buttermilk muffin!so moist and with chunks of banana in it. Thanks for sharing the recipe. May I know what kind of banana you used?

    Cheers,
    Elin

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  2. They look perfect in those cups! I thought how well they seemed to match the plate and strained my eyes!
    I often make my buttermilk you way..or with vinegar.

    Uncanny..I went to my daughter's yesterday and she served me Banana muffins too.I came home thinking I should make my breads muffin shaped also..so cute..and here you are!

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  3. Elin: Thanks for dropping by :) I always use "Ji Ling Jiao" - the very pale yellow flesh one. That's because my children only like that particular type! I will bake that durian cake you blogged about! Too tempting!

    Monique: What a coincidence :) I love anything with bananas. Oooh, muffin-shaped breads sound too cute! I look forward to seeing your little creations soon!

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  4. Hello Ah Nya,

    In your older post on Golden Tau Pok Puff, do you wash the tau pok b4 stuffing them with minced meat?

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  5. The picture seems like the muffin has toasted coconut in it. I gather it doesn't from the recipe, but yum, either way, it looks delectable!

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  6. LT,thnx for visiting my blog :) u hav a beautiful blog here! i enjoyed ur previous post on the nyonyas. hav just started to watch The Little Nyonya. the lead actress is very pretty--is she singaporean? er, i'm at the episode where she nearly got raped n she was just about to chop the rapist-to-be fingers off. where is her handsome (*swoon*) husband?

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  7. Miakoda: Thanks :)

    Terri: Haha! The Little Nyonya has a good-looking cast, doesn't it? Yes, the lead actress is Singaporean and I agree she is very pretty :) Keep watching ... the show is quite addictive! Made the durian cake, BTW, thanks to you! Yummy yum yum!

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  8. Hi, found your blog while searching for a moist banana cake recipe. Have not tried it though. Would now love to try your recipe for banana buttermilk muffin instead. Re your suggestion to freeze muffin, may I know if the frozen muffin needs to be defroze before warming in microwave? TIA.

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  9. Thank you for sharing this.

    I tried this today and it turned out as you mentioned: fluffy, moist, aromatic!

    My children loved it so much.

    But I have a problem to get a flat surface.

    I filled 3/4 of the muffin cup and the cake raised up a little with one side raised high until it spilled out.

    Any idea what went wrong?

    regards,
    XiQi

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  10. Hi XiQi

    I am guessing your oven's heating comes from one side, like mine. Rotate the tray halfway to get even tops. Or bake at a slightly lower temperature for a longer period. I am using a Tefal tabletop oven - very small one. Do you happen to be using that too? I always have to rotate whenever the cake is about 60-70% baked, otherwise I will get lopsided cakes too. Rotate quickly, though! Too much cold air will sink the cakes.

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  11. Hi there :)

    I was looking for some way to get rid of the bananas and buttermilk I had laying around and thanks to you they turned out to be a most delicious Sunday breakfast ;) Moist, sweet and... well just a dream :) thanks for sharing. They will surely be featured on my blog.

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