Banana chocolate bean Muffin

Banana chocolate bean Muffin

Introduction:

"When the weather turns cold, we need to eat some caloric snacks. This banana chocolate bean Muffin Cake is very soft."

Production steps:

Step 1: put the banana into the food bag and press it into mud with a rolling pin;

Step 2: soften the butter at room temperature, add sugar, beat the eggs with an egg beater until fluffy, beat the eggs, pour them into the butter in several times, stir the egg liquid and butter thoroughly each time, and then add the egg liquid;

Step 3: add milk and banana puree into the batter, and mix well;

Step 4: mix baking powder, baking soda and baking powder in advance, sift into butter banana paste, and then add chocolate chips.

Step 5: mix well without dry flour;

Step 6: put the muffin cake into the disposable flower mounting bag, squeeze it into the Muffin Cake paper mold, and fill it with 8 points;

Step 7: Sprinkle the chocolate beans, preheat the oven in advance, and bake at 180 degrees for 20 minutes.

Materials required:

Low gluten flour: 200g

Sugar: 80g

Milk: 60ml

Baking powder: 1 teaspoon

Dark chocolate: moderate

Butter: 130g

Eggs: 60g

Banana: 200g

Baking soda: 1 / 4 teaspoon

Note: you can also replace the same amount of banana mud with jujube mud to make jujube mud muffin

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet