Caramel Nana Muffins
When choosing between butter or oil for the muffins, butter adds a richer flavor and cakey texture, while oil results in a softer, moister and tender muffin. I wanted to have a light and fluffy texture, so I chose grape seed oil for this, and cooked the banana in a caramelized sugar for a mild bitterness.
Caramel Nana Muffins
When choosing between butter or oil for the muffins, butter adds a richer flavor and cakey texture, while oil results in a softer, moister and tender muffin. I wanted to have a light and fluffy texture, so I chose grape seed oil for this, and cooked the banana in a caramelized sugar for a mild bitterness.
アプリでひらく作り方
- 1
Preheat the oven to 350 F.
- 2
Line muffin cups with paper liner.
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- 3
Place a banana in a heavy-bottomed pot.
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- 4
Use a fork to mash the banana.
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- 5
Add cane sugar and water, then heat to medium high.
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- 6
Stir until sugar has dissolved.
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- 7
Once the mixture boils, reduce the heat to low.
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- 8
Continue to cook until the syrup reduces and darkens.
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- 9
NOTE: Do not stir, gently tilt the pot as the syrup browns.
- 10
Remove from the heat, and gently stir to combine, set aside.
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- 11
Meanwhile, whisk in flour/sugar/BP/salt in a small bowl.
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- 12
In a large bowl, add oil/egg/milk/vanilla and whisk well.
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- 13
Add the dry ingredients to the wet ingredients.
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- 14
Whisk gently until it just combined.
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- 15
Use a rubber spatula and fold the banana mix into the batter
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- 16
Divide the batter evenly between the muffin cups.
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- 17
Bake muffins for 20-25 minutes and test with a tooth pick.
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- 18
Remove from the oven and put the pan on a wire rack.
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コツ・ポイント
I mashed the banana well, but you can adjust to your desired size or texture.
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