Baked a batch of Banana Oreo Muffins this morning before heading out for my eyebrow trimming, manicure and pedicure session. The outcome this time round was a lot different compared to the first time when I attempted the recipe. I think it was due to the kind of butter which I used.
I am used to Anchor unsalted butter for baking but the price of the said butter had increased more than a dollar. So, the cheapskate in me resorted to a cheaper alternative and tried Devondale unsalted butter. The muffins turned out to oilier than before. Lesson learnt, never be cheapskate when it comes to baking or else the outcome would not be what you are expecting.
Banana Oreo Muffins (adapted from Honey Bee Sweets)
- 220g unsalted butter, room temperature *202g Devondale unsalted butter*
- 180g fine granulated white sugar *100g*
- 4 large eggs *5 small eggs*
- 1-1/2 tsp vanilla extract
- 3 medium sized bananas, mashed *4 Pisang Berangan*
- 110g plain flour
- 110g cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 50ml buttermilk *50ml full cream milk and 1/4 tsp fresh lemon juice*
- 100g Oreo, crushed to crumbly texture
- 16 mini sized Oreo *optional, for garnishing*
- In a large mixing bowl, add dry ingredients – plain flour, cake flour, baking powder and baking soda together. Sift and set aside.
- In another clean mixing bowl, cream butter and white sugar together for approximately two minutes until light and fluffy.
- Add in eggs one at a time and making sure that the egg is well mixed in the batter before adding the next egg.
- Add in mashed bananas and vanilla extract, mix well.
- Add in half of the sifted flour mixture and beat on low speed, followed by milk and the remaining half portion of flour mixture. Mix until well combined and be careful not to over mix the batter.
- Gently fold in the crushed Oreo.
- Scoop batter evenly between cupcake liners and bake in a preheated oven of 175 degree Celsius for 20 to 22 minutes or until an inserted cake tester comes out clean in the centre of a muffin.
- Leave the muffins to cool in the muffin tray for about 10 minutes before removing to cool completely on a cooling rack.
Mom shared four pieces of the muffins with a neighbor, gave Jennifer 10 pieces and left two pieces for home consumption. Parents had the muffins during tea break. Mom commented that the muffins tasted extremely sweet. I am not sure what caused the muffins to be so sweet when I had further reduced the sugar quantity nearly half. So, it must be the sweetness from the Pisang Berangan.