Brown Butter Banana Blueberry Muffins

I baked  banana blueberry muffins after a break from baking.... I still went to work on the first few days of the school holidays to tie up some loose ends. Then had a girls-only weekend trip to KL with my daughters, even though I'd already caught the flu bug.... I'd promised the girls we would go. We walked & ate a lot, as intended. It was only when I returned home that the flu got worst, so I spent the next few days at home, on the bed most of the time. I suppose it's God's way of making me stay at home, specifically on bed...

These  muffins are very moist & delicious. I tweaked the original recipe by browning the butter to give a more nutty flavour.... an extra step, but definitely worth the effort! 

Brown Butter Banana Blueberry Muffins

Ingredients:
3 large ripe bananas (I used 4 medium pisang berangan.)
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted browned butter (I used 100g butter & cooked it to get 1/3 cup of browned butter.)
1/2 tsp vanilla paste
1 cup blueberries (fresh or frozen)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups plain flour

Method:

1. Melt the butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown. Set aside.
2. Mash bananas in a large mixing bowl.
3. Add sugar, egg & vanilla.
4. Add butter and blueberries.
5. Combine dry ingredients and gently stir into banana mixture.
6. Pour into paper cups or greased muffin pan. (I used 25 mini paper cups.)
7. Bake at 180 deg C for about 20 minutes.

Adapted from recipe by DebM @ food.com.

I'm linking this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Wholesome Spiced Banana Muffins

I've been baking quite a bit these few days... well, it's the school holidays.... so time is definitely on my side. Besides, my boys are at home, so they're always looking for something to munch on. I've not been baking for some time, so it feels great to be able to do that... almost everyday! 

I baked these banana muffins 2 days ago. What a delight.... I'm pleasantly surprised by the texture & flavour... I can't stop munching on them. This is my first time making muffins using wholemeal flour, so I expect them to be dense. But, surprise, surprise.... they are quite light! Given that it uses little butter & only 1 banana, they are quite moist. But what I can't get over with is the combined flavour of banana, orange & the spices... I love it! My daughter suggested that I should replicate the flavour on a cupcake... I'll definitely do that one day. To top these delightful & wholesome muffins are the nuts & oats that add texture & crunch as you bite them.

Notes & modifications:

1. I  mixed the batter like I do with any muffins. I combined the flours, baking powder & spices & set the mixture aside. Then I mixed all the liquid (melted butter, egg & milk as well as the  sugar, orange rind & mashed banana) together. Then finally I combined both mixtures & mix until well blended (Like any muffins, don't over mix!).
2. I used my mini muffin pans & this recipe makes 24 mini muffins. If you use the standard muffin pan, you'll get 12 muffins.
3. On the first day, the muffins tend to stick to the paper liner but I didn't face that problem the next day. So I suppose, if I want to consume the muffins on the same day, I should do away with the paper liner & just pour the mixture into greased pans. Or, I would use the silicone-lined paper cups.
4. I would advise you to sprinkle the oats & hazelnuts generously because the muffins rise quite a bit & the topping will spread out. So, you may be using more oats & hazelnuts than suggested in the recipe. Actually, I didn't measure mine.
5. Since the banana that I have was not ripe enough, I baked the banana in the oven for about 10 minutes at 150 deg C to enhance the banana flavour. I read this tip on the net.

Wholesome Spiced Banana Muffins
Recipe by Carol Pastor from Muffins, Irresistible creations to share with family & friends.

Ingredients:
75g (3/4 cup) wholemeal (whole-wheat) flour
50g (1/2 cup) plain flour
1/2 tsp baking powder - I used double-acting.
1 tsp mixed (apple pie) spice - I replaced this with 1/2 tsp of ground cinnamon & a pinch of nutmeg.
50g (1/4 cup) soft light brown sugar
50g (1/4 cup) butter, melted
1 egg, beaten
150ml (2/3 cup) milk
grated rind of 1 orange
1 ripe banana
20g (1/4 cup) rolled oats
20g (1/4 cup) chopped hazelnuts

Method:

1. Preheat the oven to 200 deg C (400 deg F). Line the cups of a muffin tin with paper cases.
2. Sift together both flours,  the baking powder & mixed spice into a bowl, then add the bran remaining in the sieve (strainer) to the bowl. Stir in the sugar & set aside.
3. Pour the melted butter into a mixing bowl. Allow to cool slightly, then beat in the egg, milk & grated orange rind.
4. Gently fold in the dry ingredients. Mash the banana, then stir it into the batter. Do not over mix it.
5. Spoon the batter into the prepared paper cases.
6. Combine the oats & hazelnuts & sprinkle a little (I did it generously.) of the mixture over each muffin.
7. Bake for 20 minutes until the muffins are well risen & golden. Leave to stand for a few minutes, then transfer to a wire rack & serve warm or cold. Store in an airtight container for up to 3 days.

I'm linking this entry  to the event, Little Thumbs Up - Oats, organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY & hosted by Vivian of Vivian Pang’s Kitchen.

I'm also linking this post to the Cook-Your-Books No. 6 organised by Joyce of Kitchen Flavours.

Lapis Cake Spice-Sugar Doughnut Muffins

I made these doughnut muffins last week for the Bake Along event. When I was planning to bake it, coincidentally, my mum passed me some lapis cake spice that she had just prepared. That gave me an idea.... why don't I replace the cinnamon with lapis cake spice for the muffins...?

My sister thought it was strange for muffins to taste like lapis cake... I think so too,  because I'm not used to tasting anything that has lapis spice except the spice lapis cake itself. That aside, I think these muffins tasted wonderful, even without the sugar coating. 

The texture is soft and similar to the cake-like fried doughnuts. Maybe that's what the book meant when it said these taste just like old fashioned doughnuts.

Lapis Cake Spice-Sugar Doughnut Muffins
Adapted from recipe by Cheryl and Griffith Day from Back in the Day Bakery Cookbook.
Source: Tasty Kitchen.

For the muffins:
3 cups all-purpose flour
¼ teaspoons baking soda
2-½ teaspoons baking powder
¾ teaspoon salt
¼ teaspoon ground nutmeg*
¼ teaspoon ground cardamom or ground cinnamon*
* I replaced with ½ tsp lapis cake spice.
¾ cup plus 2 tablespoons milk
2 tablespoons buttermilk
½ cup butter, room temperature
¾ cup sugar
2 eggs
½  vanilla paste (I added.)

For the coating:
½ cup butter, melted
1 cup sugar
1 tablespoon ground cinnamon (I replaced it with lapis spice.)

For the muffins:

1. Preheat oven to 350ºF. Lightly spray 12 large muffin cups.

2. Mix together the flour, baking soda, baking powder, salt, nutmeg, and cardamom (or cinnamon). In a medium bowl, combine milk and buttermilk.

3. In a large bowl, using a handheld mixer on medium speed, cream the butter. Turn the speed to low and gradually add the sugar. Mix until mixture lightens in color. Add the eggs, one at a time, beating until just combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix.

4. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately 2/3 full. Bake for 20-25 minutes, until the tops are firm to the touch and lightly golden.

For the coating:

1. While the muffins bake, set up 2 bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.

2. Let the muffins cool completely on a wire rack. Dunk them in the melted butter, then coat them with the cinnamon sugar (lapis spice sugar).

I'm linking this post to Bake Along hosted by Zoe from Bake For Happy Kids,  Joyce from My Cooking Gallery and Lena from Her Frozen Wings.

Best Ever Banana Muffins

Before we left for KL last Saturday, I threw into the freezer some food items which otherwise would have turned bad in the fridge by the time we  came back this week. One of them is half a bunch of ripe bananas with which I had already planned to bake muffins. That's exactly what I did with them this morning, before I forget about them....

I used the recipe shared by Roz @ Homekreation which she called her Best Ever Banana Muffins. After baking them, I understand why... they are simply yummy. Light & fluffy, they rose quite nicely even when I fill the cups almost to the brim, unlike some recipes which cause the muffins to overflow onto the pan. Only thing, I find them rather sweet, maybe because the bananas were very ripe. So the next time I use this recipe, I'll adjust the amount of sugar used.

Best Ever Banana Muffins
Source: Roz@HomeKreation.

Ingredients:
170g (3/4 cup) mashed ripe bananas
3/4 cup (150g) sugar
1 egg - slightly beaten
1/3 cup (80g) melted butter
1 tsp baking powder*
1 tsp bicarbonate of soda*
1/2 tsp salt*
1 1/2 cup (180g) flour* (* sift together)
1 tsp pure vanilla paste (I added.)

Method:

1. Place bananas & sugar in a bowl & mix until combined. 
2. Add in egg & butter gradually while mixing. 
3. Fold in dry ingredients gradually until well mixed. 
4. Spoon into muffin cups/tin. 
5. Bake for 20 minutes at 180 deg C.

I'm back.....

It's been a month since my last entry, the longest break I've had from blogging....  Since the beginning of the year, I had come home from work feeling physically & mentally exhausted  everyday, including weekends. The amount of work was just overwhelming..... definitely not what I signed up for! So I followed my heart & called it a quit. Of course not without expressing  my unhappiness to the respective parties! And their response to my complaints was an insult to my intelligence!!!  I strongly believe things always happen for good reasons & this episode is no exception. What's important is I have no regrets with my decision & I'm so much happier now..... although I'm now unemployed! Haha!

Although I've not been updating my blog, I'd actually managed to bake a couple of times & took pictures of them but had refrained myself from rambling in this blog because I knew if I had written something then, my tone would definitely be very negative as I was also feeling angry, resentful & hurt. But I'm feeling much better now so, I'm back......!

Last Saturday my colleagues (now ex-colleagues) & I gathered for a bbq. As usual, dessert is my specialisation so I made crumb topped banana muffins & longan jelly. I chose to make them because they are quite easy to make & the ladies loved them!

Crumb Topped Banana Muffins

Source:  Recipezaar.com

1 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt ( I didn't use.)
3 large ripe bananas, mashed
¾ cup sugar
1 eggs, lightly beaten
1⁄3; cup butter, melted

Topping:
1⁄3 cup packed brown sugar
1 tablespoon flour
1⁄8 teaspoon cinnamon, to taste
1 tablespoon cold butter
¼ cup nuts , chopped (optional) - I used walnuts

Method:

1. In a large bowl, mix the flour, baking soda, baking powder, and salt.
2. In a separate bowl, mix banana, sugar, egg and melted butter.
3. Stir into dry mixture just until moistened.
4. Fill muffin cups 2/3 full.
5. Combine brown sugar, flour, and cinnamon topping ingredients.
6. Cut in cold butter until crumbly.
7. Sprinkle over muffins.
8. Bake at 190 degrees C for about 20 minutes, until muffins test done.
9. Cool in pan for 10 minutes.

Oreo Banana Muffin

          I love baking muffins because it's easy to prepare and  they always turn out great. The key is to mix the dry and liquid ingredients separately first. Then mix them together gently and do not overmix. When I saw the recipe of this muffin here, I couldn't wait to try it. The muffins are moist and delicious. They look pretty too!

Ingredients:

A

135g  all-purpose flour (sieved)

1/2 tsp baking powder 

1/2 tsp baking soda     

1/4 tsp salt

Oreo biscuits, cream removed, break into pieces (I used 5 pieces)

B

30g brown sugar

30g castor sugar

1 egg ( lightly beaten)

1/2 tsp  vanilla essence ( I used pure vanilla paste)

40g melted butter

25g corn oil ( I used canola oil)

1 tbsp golden syrup ( I used pure maple syrup)

1 tbsp condensed milk

1/4 cup sour cream ( I used plain yoghurt)

1/2 cup mashed banana ( I used 1 large banana)

Topping

Oreo cookies

Banana - sliced into small pieces

Method:

1. Mix A together.
2. Mix B together in a mixing bowl.
3. Pour A into B and mix everything with minimum handling.
4. Spoon batter into muffin tray lined with paper muffin cups up to 80% full.
5. Top with sliced banana and oreo pieces.
6. Bake at 180C for 20 minutes - 30 minutes or till cooked.

Makes about 23 small muffins.
Source: Do What I Like