A few days ago, I felt the urge to bake. We had lots of frozen Cavendish bananas from the province. It's the variant that doesn't really turn yellow. I don't know how else to cook it, except by making them into cakes or muffins.
Out several recipes I've tried, the one liked best was the one I got from Heny Sison's class. Unfortunately, due to the disorder and chaos brought about by Ondoy and the house construction, I couldn't find it anymore.
I had to resort to the next best recipe I have in my book. This one, I got from epicurious.com. It is your basic muffin recipe. Just add fruit, chocolate chips, oatmeal, nuts or coffee, it will turn out okay. One thing I like about this is the use of sour cream. By experience, adding sour cream to cakes makes them more moist and lighter. Give it a try and let me know how you find it.
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This is actually my first baking stint for the year. It is also the first time I've used my new gas oven so I am still gauging the heat from the device. The last time I used the recipe above was when I still had my electric convection oven.
Anyway, the final product turned out okay. I just need to adjust the placement of the racks so it'll cook better next time.
On another note, I am quite disappointed by the baking cups I got from Chocolate Lover. It seems that there wasn't enough wax coating that the paper stuck to the bottom of the muffin. It turned out much better when the batter was ladled directly to the Teflon pan.
With two three more kilos of frozen Cavendish in the freezer, I'd better search for other recipes to try out. Until next time!
Out several recipes I've tried, the one liked best was the one I got from Heny Sison's class. Unfortunately, due to the disorder and chaos brought about by Ondoy and the house construction, I couldn't find it anymore.
I had to resort to the next best recipe I have in my book. This one, I got from epicurious.com. It is your basic muffin recipe. Just add fruit, chocolate chips, oatmeal, nuts or coffee, it will turn out okay. One thing I like about this is the use of sour cream. By experience, adding sour cream to cakes makes them more moist and lighter. Give it a try and let me know how you find it.
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla
Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
Into a bowl sift together flour, sugar, baking powder, baking soda, and salt. Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture (and additional ingredients) into flour mixture until just combined. Divide batter among muffin cups and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.
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This is actually my first baking stint for the year. It is also the first time I've used my new gas oven so I am still gauging the heat from the device. The last time I used the recipe above was when I still had my electric convection oven.
Anyway, the final product turned out okay. I just need to adjust the placement of the racks so it'll cook better next time.
On another note, I am quite disappointed by the baking cups I got from Chocolate Lover. It seems that there wasn't enough wax coating that the paper stuck to the bottom of the muffin. It turned out much better when the batter was ladled directly to the Teflon pan.
With two three more kilos of frozen Cavendish in the freezer, I'd better search for other recipes to try out. Until next time!
Comments
i want to learn how to bake!
waaaaaaa
but i agree! that'll be a lot of fun!
i used to bake a lot when i as a kid. i'd prefer to just eat now. lol.