香蕉脆玛芬BANANA CRUMB MUFFINS

  • Prep Time
    25 Mins
  • Cook Time
    20 Mins
  • Type
  • View
    161

柔软的香蕉Muffin,还吃到脆脆的核桃,让普通的杯子蛋糕带来另一番口感。

食谱来源:取自网络

Ingredients

材料

Ingredients

    Directions

    Step 1

    将烤箱预热到180°C。将香蕉去皮,然后用一个叉子将其压成泥。将核桃剁碎。Preheat oven to 180°C/350°F. Peel bananas and mash them with a fork. Chop walnuts.

    Step 2

    将黄油和糖在一个碗内搅打大约3分钟使其变软,或者直至其达到轻柔软滑的质感。放入鸡蛋和香草精,然后搅打混合。将大部分的面粉与泡打粉、小苏打和一小撮盐在一个小碗内混合。用低速搅拌的同时,缓慢地将干燥的食材放入湿润的食材内,然后混合成柔滑的面团状。拌入压成泥的香蕉。Beat softened butter and sugar in a bowl for approx. 3 min. or until very light and creamy. Add the egg and vanilla extract and beat to combine. Mix most of the flour with the baking powder, baking soda, and a pinch of salt in a small bowl. While mixing on low speed, slowly add dry ingredients to wet ingredients and mix until a smooth batter forms. Fold in mashed bananas.

    Step 3

    制作酥粒时,放入剩余的面粉,切碎的核桃、燕麦、红糖、冷黄油和一小撮盐到碗内,然后用手指将其拌匀直至食材融合在一起。For the crumb, add remaining flour, chopped walnuts, oats, brown sugar, cold butter, and a pinch of salt to a bowl and mix with your fingers until just combined.

    Step 4

    在纸杯蛋糕模内抹上一层油,然后用一个冰淇淋勺舀出等份的面团到每一个隔间内。在上面撒上一层均匀的酥粒。放入烤箱,然后用180°C烘烤大约20分钟,或者直至变成金棕色。尽情享用吧!Grease a muffin tin and use an ice cream scoop to add an equal amount of batter into each cup. Sprinkle evenly with crumble topping. Transfer to oven and bake at 180°C/350°F for approx. 20 min., or until golden brown. Enjoy!

    你可能也爱看