Banana Muffin (low fat version)

Banana Muffin (low fat version)

Introduction:

"This cake is a model of low-fat, banana itself soft texture, but also make the cake add a soft taste. It's good for breakfast and tea

Production steps:

Step 1: prepare materials

Step 2: sift the low gluten flour and baking powder

Step 3: press the banana into mud, or put it into the fresh-keeping bag and press it into mud with rolling pin and other tools.

Step 4: milk, sugar, eggs, banana puree, corn oil into the bowl, so that the liquid materials mixed evenly

Step 5: pour in the sifted mixture of low gluten flour and baking powder, mix well

Step 6: pour in the paper cup and fill it with 7%. Put it into the preheated 170 degree oven, put it on the middle layer, and bake for 20 minutes. The surface is light golden

Step 7: the finished product tastes good after eating one. It has the fragrance of milk and banana.

Materials required:

Low gluten flour: 100g

Fine granulated sugar: 40g

Milk: 60g

Egg: one

Corn oil: 20g

Baking powder: 3 G

Banana: one (well done)

Note: make seven to eight cupcakes in this amount. To choose corn oil or sunflower oil, not peanut oil or sesame oil, will affect the taste of the cake.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: Fruity