I love cooking. The more challenging or exotic sounding, the better. But baking is a whole other story. I immediately get lazy and find a million other substitutes to it. Like the new cupcake shop that’s
open just a week ago or the home baker who does such a good job ‘it’s like you made it yourself’. I’ve found that a cake that sinks in the center after what seems like six hundred hours of weighing, fidgeting with oven nobs and marking all sorts of religious symbols in the batter has a direct co relation to my confidence. Only with cakes. Pies, quiches, tarts instill no such fear. It’s not that I haven’t successfully baked a cake, it’s just the ghosts of sticky toothpicks past!! So to get over this fear of baking and revel in what I truly believe is actually just chemistry, I’ve put together a muffin recipe that—- is just too hard to stuff up!! Hopefully all of you out there who share the same apprehensions about baking will love it and feel really accomplished once you see these gorgeous burnished, risen and beautifully cracked muffins staring at you hot of the oven. The recipe is for a banana apple muffin. But you could use all banana or all apple or any moderately pulpy fruit of your choice. And the best part is… no finicky 245.6 gm irritating measures. Just get a coffee mug of your choice and follow me!
Banana/ Apple muffins- a recipe too easy to mess up!
|ACTIVE TIME:||10 minutes prep|
|TOTAL TIME:||40 mins baking|
|SPECIAL EQUIPMENT:||bowl, spatula, whisk, oven|
- 2 ripe bananas (should add up to 3/4th of a coffee mug if you’re doing apple too OR add up to a cup of banana only if all banana muffins)
- 3-4 tablespoons regular sugar (add more if you like your muffins sweet, I find the sweetness of the fruits is quite intense when they’re ripe)
- 2 eggs (measure in coffee cup)
- Milk (add to eggs in coffee cup till 3/4th cup is full of milky eggy glue)
- a large knob of butter (4 tablespoons)
- 1 cup self raising flour
- 1/2 teaspoon baking soda
- 3 tablespoons chopped nuts of your choice (I used walnuts)
- A pinch of salt
- 1 teaspoon vanilla essence
- 2 teaspoons freshly ground cinnamon
- 1 tablespoon ground cinnamon and castor sugar mixed (optional)
Preheat oven to 180C.
In a large bowl, combine butter and sugar. Whisk till smooth and creamy. Mash the bananas and puree the apples. Add the egg and milk mixture, vanilla, nuts and cinnamon to the fruits and combine well. Mix the flour with baking soda. Combine dry and wet ingredients by folding. Do not over mix as this will lead to a rather stiff batter. Some if not all the lumps should disappear when you mix.
Pour into buttered muffin moulds and bake for 35-40 minutes or till a toothpick inserted comes out clean. Cool on a wire rack and devour. Or frost with an icing of your choice/ dust with cinnamon sugar and devour!