Monday, August 23, 2010

Banana, Raspberry & Choc Chips Muffins (香蕉藨莓朱古力鬆餅)

My mother-in-law is one of the kind that can bring magic in baking.  We have got two over-riped bananas and some frozen raspberry left in the freezer.  And this is what she can create!  Amazingly, none of the favour over powering the others and I like the crispy sugary topping.  I have been wondering what sort of choc chips to put on top as dark choc chips usually go with banana and white choc chips go with raspberry.  At the end, I put one kind of choc chips on each muffin alternatively to suit individual taste.  I wonder how many muffins would be left when the kids come back from school.

Banana, Raspberry & Choc Chips Muffins
(Make 9 muffins)

2 cups plain flours
4 teaspoons baking powder
1/3 cup brown sugar
1 egg, beaten
3/4 cup melted butter
1 1/4 cup milk
1 cup mashed banana
1/2 cup frozen raspberry
dark choc chips and white choc chips
extra brown sugar  

Preheat over at 200C. Mixed plain flours, baking powder and sugar together until well combined.  Add in banana, egg and gradually stir in butter and milk and finally stir in raspberry.  Fold gently and do not over mix.  Spoon batter into the muffin case until 3/4 full.  Sprinkle few choc chips and 1/2 teaspoon of brown sugar on each muffin.  Bake in the oven for about 20-25 minutes or until cooked. 

(9 個份量) 

2 杯普通麵粉
4 茶匙泡打發粉
1/3 杯黃砂糖
1 隻蛋, 打散
3/4 杯牛油, 溶化
1 1/4 杯摀爛的熟香蕉
1/2 杯急凍藨莓

預熱焗爐 200c,
倒蛋糕糊到鬆餅模直至 3/4 滿。
灑上黑白朱古力粒,最後每個鬆餅灑上 1/2 茶匙黃糖。
放入焗爐烘 20-25 分鐘。

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