Baking #127: Banana Oreo Muffins (Revisited)

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)

Ingredients:
Serves 16

  • 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*

Directions: 

  1. In a large mixing bowl, add dry ingredients – plain flour, cake flour, baking powder and baking soda together. Sift and set aside.
  2. In another clean mixing bowl, cream butter and white sugar together for approximately two minutes until light and fluffy.
  3. Add in eggs one at a time and making sure that the egg is well mixed in the batter before adding the next egg.
  4. Add in mashed bananas and vanilla extract, mix well.
  5. 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.
  6. Gently fold in the crushed Oreo.
  7. 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.
  8. 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.

Baking #105: Banana Chia Seed Muffins

Baked some Banana Chia Seed Muffins this morning with the ripen bananas which I bought the other day. I had been looking for chia seed for quite some time and I managed to get one last Sunday. Guan Hock Lee does sell chia seed but the price was steep for the volume. So, I decided not to buy until last Sunday when I saw it available in the organic store at Setia Kenangan 2.

DSC00809

I got this Health Paradise Organic Chia Seed 220g for B$12.90 per bottle. The one sold at Guan Hock Lee was half lesser than this but selling for about B$14.90.

DSC00811

Banana Chia Seed Muffins (adapted from The Domestic Goddess Wannabe)

Ingredients:
Serves 21

  • 400g plain flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 150g brown sugar
  • 400ml buttermilk *400ml full cream milk + 1 tbsp fresh lemon juice*
  • 2 large eggs
  • 1 tsp vanilla extract
  • 150g unsalted butter, melted
  • 4 large bananas, mashed *5 large bananas*
  • 3 tbsp chia seed *optional*

Directions:

  1. In a large mixing bowl, mix together dry ingredients – plain flour, baking powder, baking soda, salt and brown sugar together. Sift and set aside.
  2. In another clean mixing bowl, mix together wet ingredients – buttermilk, melted butter, vanilla extract and mashed bananas.
  3. Make a well in the centre of the flour mixture, pour in the wet mixture and mix well.
  4. Scoop batter evenly between cupcake liners and bake in a preheated oven of 200 degree Celsius for 18 to 20 minutes or when an inserted cake tester comes out clean in the centre of a muffin.
  5. Leave muffins to cool in the muffin tray for approximately 10 to 15 minutes before removing to cool completely on a cooling rack.

DSC00813

So, this was how my Banana Chia Seed Muffins looked like on the inside. I think I had somehow over mixed the batter as the muffins turned out with the texture of a banana bread! The cake stick onto the liners pretty badly and there were so many holes in the muffins. I once read from somewhere that the batter was over mixed if you have a “hole-y” muffin.

Taste wise, it was good as it was filled with generous amount of banana chunks as I did not mash them finely. If you are wondering whether there’s any difference with or without chia seed, no they do not affect the texture of your muffins. I am gonna try this recipe again next but with store bought buttermilk and four bananas instead of five. LOL!

Baking #104: Banana Oreo Muffins

Baked some Banana Oreo Muffins this morning with the recipe which I had kept in my iPad archive for quite some time. I had bought a tube of Oreo months ago but never gotten around to try out the recipe until this morning.

DSC00535

Banana Oreo Muffins (adapted from Honey Bee Sweets)

Ingredients:
Serves 16

  • 220g unsalted butter, room temperature
  • 180g fine granulated white sugar *150g*
  • 4 large eggs
  • 1-1/2 tsp vanilla extract
  • 3 medium sized bananas, mashed *4 bananas*
  • 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*

Directions:

  1. In a large mixing bowl, add dry ingredients – plain flour, cake flour, baking powder and baking soda together. Sift and set aside.
  2. In another clean mixing bowl, cream butter and white sugar together for approximately two minutes until light and fluffy.
  3. Add in eggs one at a time and making sure that the egg is well mixed in the batter before adding the next egg.
  4. Add in mashed bananas and vanilla extract, mix well.
  5. 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.
  6. Gently fold in the crushed Oreo.
  7. 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.
  8. Leave the muffins to cool in the muffin tray for about 10 minutes before removing to cool completely on a cooling rack.

DSC00538

This was the outcome of my Banana Oreo Muffins. The texture was surprisingly soft, light and fluffy. The texture was very much alike sponge cake. Albeit two sticks of butter were used, the muffins were surprisingly not heavy with butter taste but slightly greasy though.

I showed Jia these two pictures over Skype this morning and she asked if the muffins were sweet. I am sure the first thing to come to mind for majority is whether the muffins would be sweet since they were loaded with Oreo and bananas. But honestly speaking, these muffins were mildly sweet.

For your information, I ran out of buttermilk so I used an alternative method for buttermilk. I read from baking blogs that you can always make your own buttermilk at home. But baking end results may not be as good as using store bought buttermilk. It’s not a big deal for me, desperate time calls for desperate measure. LOL!

Baking #103: Dangerously Dark Chocolate Muffins (Revisited)

Doing some last minute blogging before I hit the sack. I had finished up majority of the packing but left some for tomorrow. Baked some Dangerously Dark Chocolate Muffins for Andrea, Patrick and Sister tomorrow.

IMG_2017

Dangerously Dark Chocolate Muffins (adapted from Bear Naked Food)

Ingredients:
Yields 22 mini muffins

  • 160g semi sweet chocolate chips
  • 120g unsalted butter, melted
  • 240ml buttermilk
  • 2 large eggs, room temperature
  • 170g self-raising flour
  • 1/2 tsp baking soda
  • 70g unsweetened cocoa powder
  • 190g fine granulated white sugar *150g*
  • 1 tsp vanilla extract

Directions:

  1. In a clean mixing bowl, mix dry ingredients – cocoa powder, self-raising flour and baking soda together. Sift the flour mixture and stir in chocolate chips until they are all evenly coated. Set aside.
  2. In another clean mixing bowl, beat eggs with white sugar until thick and pale yellow in color. Pour in buttermilk, melted butter and vanilla extract. Whisk them all together until smooth.
  3. Make a well in the centre of the flour mixture and pour in the wet mixture. Stir well until batter is moistened.
  4. Scoop batter evenly between muffin liners and bake in a preheated oven of 170 degree Celsius for approximately 15 to 18 minutes or until an inserted cake tester comes out clean in the centre of a muffin, unless you hit a chocolate chip.

DSC00206

This was how my muffin was looked on the inside. It was filled generously with chocolate chips, Did not bother reducing the quantity for chocolate chips as I am pretty sure my friends can take chocolate chips well enough. LOL!

DSC00210

All packed and ready to be given as homemade hand gift during our meet up. LOL! Hopefully, they will like my muffins.

Baking #102: Chocolate Chocolate Chip Muffins

Woke up earlier this morning to bake these Chocolate Chocolate Chip Muffins for my colleagues. Will be baking another batch of Dangerously Dark Chocolate Muffins for Andrea, Patrick and Sister this evening.

Not going to write a lengthy blog entry today as I am running out of time at the moment. Did some packing yesterday evening and will be doing some last minute packing tomorrow morning before heading to the airport.

IMG_2011

Chocolate Chocolate Chip Muffins (adapted from The Domestic Goddess Wannabe)

Ingredients:
Yield 13 large size muffins

  • 250g all purpose flour
  • 100g fine granulated white sugar *70g*
  • 39.3g cocoa powder *40g*
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semi sweet chocolate chips *150g*
  • 2 large eggs, room temperature
  • 50g dark brown sugar
  • 360ml buttermilk
  • 113g unsalted butter, melted
  • 1 tsp vanilla extract

Directions:

  1. In a mixing bowl, mix dry ingredients – all purpose flour, cocoa powder, baking powder, baking soda and salt together. Sift and stir in chocolate chips until they are all well coated. Set aside.
  2. In another clean mixing bowl, beat eggs with white and brown sugar until thick and pale brown in color. Pour in buttermilk, melted butter and vanilla extract. Whisk them all together until smooth.
  3. Make a well in the centre of the flour mixture and pour in the buttermilk mixture. Stir well until batter is moistened.
  4. Scoop batter evenly between cupcake liners and bake in a preheated oven of 190 degree Celsius for 20 to 22 minutes or until an inserted cake tester comes out clean in the centre of a muffin, unless you hit a chocolate chip.
  5. Allow the muffins to cool in the muffin tray for 10 minutes before removing them to cool completely on a cooling rack.