Skip to main content

Banana Wholemeal Raisin Muffins ~ 香蕉葡萄干全麥玛芬


For a change I baked these hearty, healthy wholemeal muffins in a mini loaf pan.  I placed a slice of banana on top, added in a sprinkling of raw sugar thus resulting in a moist and slightly crunchy muffin.  These muffins are best enjoyed, warm.







Banana Wholemeal Raisin Muffins  ~  香蕉葡萄干全麥玛芬
Ingredients
  • 220 gm self-raising wholemeal flour
  • 450 gm over-ripe bananas, smashed
  • 50 gm raisins
  • 80 gm caster sugar
  • 2 'L' eggs
  • 1/2 cup vegetable oil
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • a pinch of salt
  • Extra bananas for topping
  • Raw sugar to sprinkle  (optional)
Method
  1. Whisk wholemeal flour with sugar, cinnamon and salt.  Set aside.
  2. In another bowl, beat eggs and vegetable oil till pale, add in vanilla, mix well.
  3. Pour the wet ingredients into the dry ingredients.  Add in the smashed bananas and raisins.  Mix till just moistened.  Do not overmix.
  4. Using an icecream scoop, scoop batter into the greased and lightly flour dusted mini loaf pan, till 3/4 full.
  5. Place a half-sliced piece of banana on top.  Sprinkle on some raw sugar.
  6. Bake in a preheated oven @ 180 deg.C for about 25 mins. till golden brown.  Test with a skewer till it comes out clean.  Remove pan from the oven and let cool before serving.
  7. Yield :  8 mini loaf muffins



































Labels:

































Comments











Post a Comment


Thanks for dropping by.  Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.




















Popular posts from this blog





















Chestnut Chiffon Cake




























   I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :)                Recipe for Chestnut Chiffon Cake  (adapted from ' here' )                                 Ingredients (A)    4 egg yolks  70 ml water  70ml vegetable oil  125 gm chestnut )  Puree  40 ml milk          )  100 gm superfine flour    (B)    4 egg whites  80 gm caster sugar    Method     In a blender puree the chestnuts with the milk, set aside.  In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well.  Sift in the flour, mix till free of lumps.  Beat egg whites, gradually add sugar and beat till soft peaks form but not dry.  Add egg whites into egg yolk mixture in 3 portions. ...




















31 comments









Read more






























Char Siew Pau ~ 蒸叉烧包  




























     I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.   




















58 comments









Read on for the Recipe






























Chewy Banana and Oat Cookies




























    M    y three musketeers bought me a 'Baking' book by Carla Bardi for Mother's Day which will come in handy when I need some inspiration thinking of what to bake or cook.  I was lazing around flipping through the pages and I sat up when I spotted this interesting recipe.  It is a cookie recipe that has smashed bananas as one of the ingredients.  Bananas in a cookie?  Other than cakes, I've never tried making cookies with bananas and I was very eager to try.  So, here it is .........   




















24 comments









Read on for the Recipe