Muffins and Quick Bread

Banana Chocolate Chip Muffins

Muffins are super easy to prepare. All you need is two bowls and a spatula. Whenever I have ripe bananas that nobody in my family likes to eat, I would turn them into muffins or cakes (such as chocolate banana chiffon cake). Banana cakes usually develop more flavor the next day. So if you can wait (yes I know it is hard to resist), let them sit overnight before devouring one. When I eat my muffins the next morning, I love to cut mine in half then toast them in my toaster oven for a few minutes until the chocolate chips are melted. A warm muffin that is slightly crunchy on the outside and moist and tender inside is the perfect complement to a cup of freshly brewed coffee for a satisfying breakfast.

鬆餅做法簡單快捷,只需兩個大碗及一支膠刮。當家中有熟透得無人願意吃的香蕉時,EC便會將它們做成鬆餅或蛋糕(如朱古力香蕉雪芳蛋糕)。香蕉味道通常在蛋糕焗起後第二天才開始散發出來,所以如果忍耐得到的話,隔夜才吃會更香。EC愛把隔夜的鬆餅切半放入多士焗爐翻烘幾分鐘直至朱古力粒溶掉,暖暖的、外脆內軟的鬆餅配上新鮮沖泡的咖啡便是一頓令人滿足的早餐了。


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Banana Chocolate Chip Muffins
香蕉朱古力粒鬆餅

Makes 6 muffins
可做六個鬆餅

Ingredients

(A)
105 g all-purpose flour
15 g unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1⁄4 tsp salt
1/3 C dark chocolate chips
Almond slices for sprinkling

(B)
55 g milk
1 tsp white vinegar or lemon juice
1 medium (130 -150 g) overripe banana
30 g brown sugar
30 g granulated sugar
15 g canola or vegetable oil
1 large egg

Notes: The eggs I use are about 50 g each without shells.

材料

(A)
中筋麵粉 105克
無糖可可粉 15克
泡打粉 3/4茶匙
梳打粉 1/4茶匙
鹽 1/4茶匙
肉桂粉 1/4茶匙
入爐黑朱古力粒 1/3杯
杏仁片 (洒面用) 適量

(B)
牛奶 55克
白醋或檸檬汁 1茶匙
中型熟透香蕉 1隻 (約130 – 150克)
黃糖 30克
細砂糖 30克
芥花籽油或菜油 15克
大蛋 1隻

註:EC用的大蛋每隻淨重約50克

Directions 做法

Preheat oven to 425°F/215°C. Line muffin pan with paper liners or grease pan with oil.
焗爐預熱425°F/215°C,鬆餅模內放紙模或抹油備用。

Combine and sift (A) in a mixing bowl. Mix well and make a well in the center. Set aside.
材料 (A) 混合過篩放入大碗中,將粉往周圍撥成粉牆狀備用。

Make buttermilk by combining milk and white vinegar in another bowl. Let stand for 5 minutes (mixture will start curdling). Mash banana with a fork and add to the buttermilk together with the rest of the ingredients in (B). Whisk until well combined. Add wet ingredients to the dry. With a spoon or spatula, gently fold until just combined. Batter should be lumpy. DO NOT overmix or else you will get dense muffins.
另一大碗內放牛奶,加入白醋拌勻後靜置五分鐘做成buttermilk (混合物會開始出現結塊),香蕉用叉子壓成泥,與餘下的(B) 料一同加入buttermilk中,充份拌勻後倒在乾料的粉牆中央,用匙羹或膠刮輕輕拌至剛無粉粒,麵糊應呈結塊狀並不順滑,切勿過度攪拌,否則蛋糕不會鬆軟。

Spoon batter into the pan and sprinkle with almond slices.
將麵糊分配入模,在表面洒上少量杏仁片。

Bake muffins for 5 minutes. Reduce oven temperature to 375°F/190°C and continue to bake until a toothpick inserted in the center of muffin comes out clean, about 10 to 12 minutes more for my oven. Adjust time accordingly.
放入焗爐五分鐘後將爐溫調低至 375°F/190°C,繼續焗至竹籤插入鬆餅中央取出不沾麵糊,EC家中焗爐約需多焗十至十二分鐘,請自行調整時間。

Remove pan from oven. Cool muffins in pan for 5 minutes before transferring to a wire rack to cool. Best served warm.
取出後讓鬆餅在模內待五分鐘,之後可取出轉到鋼架放涼,鬆餅趁暖吃最佳。

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If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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https://www.facebook.com/ECBakes

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