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Mouth Watering Banana Blueberry Nut Muffins

2017/07/12

Muffins are very famous among both children and adults. Add some blueberries and banana to add a fruity flavor to the muffins.


Difficulty Level: Easy

Yields Per Recipe: 18

Time Required For Preparation: 15-25 Minutes

Time Required For Baking: 15-20 Minutes
Ingredients Required

1 cup +  ½ cup of plain all-purpose flour

4 teaspoons of baking powder

1 large egg

½ cup of whole wheat flour

7 ounces of frozen blueberries, thawed and crushed

1 cup + 2 tablespoons of white granulated sugar

1 large banana, mashed

1 teaspoon of pure vanilla extract

½ cup of quick oats

½ teaspoon of ground cinnamon

1 cup of milk, at room temperature

½ cup of walnuts or pecans

1/3rd teaspoon of salt

3 tablespoon of unsalted butter, softened




Utensils Required

1 large mixing bowl

1 standing or handheld electric mixer

1 rubber spatula

1 muffin pan

Muffin papers liners

1 medium mixing bowl

1 sifter


Method Of Cooking

1. Place a bowl on your working area and sift the flour in it through a wire sifter. Once done, add the salt, ground cinnamon, baking powder and quick oats to the flour. Combine all the dry ingredients by stirring them with a spoon. Once done, set aside the bowl and place the electric mixer in front of you.

2. Now preheat the oven to 350 degrees and prepare each of the muffin cups by lining them with muffin paper liners. After that, attach the mixing bowl to the mixer and put the remaining 3 tablespoons of butter and sugar in it. Beat the butter and sugar mixture until all the sugar is incorporated into the butter and you get a fluffy and crumbly mixture.

3. Once that happens, scrape down the sides of the bowl with the rubber spatula and then whisk-in the egg. Whisk the mixture for 1-2 minutes and then add the flour mixture to the rest of the ingredients in the bowl. Mix the dry ingredients in multiple batches by alternating with the milk. Once done, whisk the batter for 30-40 seconds, so that it doesn’t gets thoroughly whisked like a cake batter.

4. Now take a bowl and mash the potato in that. Then add the mashed potato to the batter and whisk for another 10-20 seconds. Once done, add the vanilla extract and fold in the crushed blueberries and the walnuts. Give a gentle stir to the batter and then turn off the electric mixer.




5. Don’t worry if the batter is lumpy, because you won’t find any lumps once the muffins are baked. Over mixing the batter will break the air packets and will make the muffins less spongy. Once you are ready with the batter, fill each of the prepared muffin cups with a spoonful of batter.

6. Once all the cups are filled, insert the muffin pan into the preheated oven and bake the muffins for 15-20 minutes, or until a tester inserted into the center of the muffins comes out clean. Once done, let the muffins cool down completely before serving them.

Photo Credit : Americusgardeninn.com/recipes.html






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