This month, for eggless baking, Gayathri had chosen Banana Muffins. Though banana muffins are fairly easy to bake, sometimes it is difficult to get the right texture when doing an eggless version. Usually I use flax seeds powder instead of eggs, since I wanted to use a different alternative, this time I used fat free evaporated milk. Also I replaced half of the all purpose flour with whole wheat flour and used cardamom for flavoring, the end result was very satisfying..
Need To Have
- All Purpose Flour - 1/2 cup
- Whole Wheat Flour - 1/2 cup
- Ripe Bananas - 2
- Fat Free Evaporated Milk - 1/2 cup + 2 tablespoons
- Brown Sugar - 1/2 cup
- Oil - 1/4 cup
- Cardamom Powder - 2 teaspoons
- Baking Powder - 1 teaspoon
- Baking Soda - 1 teaspoon
- Salt - a small pinch
Method
Preheat the oven to 350F. Mash the bananas well, can use the blender. Sift together both the flours, baking powder and baking soda. Beat the oil, evaporated milk, sugar, bananas well, add the salt and the cardamom powder. Now, fold in the dry ingredients, pour it into greased muffin pans and bake it for 15 mins. Cool and remove from the pan.
Sending it to Zesty South Indian Kitchen for the Hearth And Soul Blog Hop event,
to Sumee's Culinary Bites for the Bon Vivant - Fruit Recipes event,
to Tickling Palates for the Let's Cook With Fruits event,
to Priya's Now Serving for Vardhini's Bake Fest event,
to Simply.Food for Sara's Cooking With Love - Dad event and
for Let's Bake Cupcakes And Muffins event.
Note
Do not mix too much after adding the dry ingredients.
I usually have whole cardamoms powdered with a little sugar, if you are using fresh cardamom powder, use 1 to 1+1/2 teaspoon of it, since fresh cardamom will be more flavorful.
I used mini muffin pans, and I got 24 muffins, also if you are using the big muffin pans, the baking time will be a little more.
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