This recipe is rather accidental. I got the recipe for vanilla cupcakes off the internet but was out of a couple of ingredients so I added bananas into the mixture as a substitute.
I actually never knew they tasted that good until I was told to 'whoop something up' at the last minute for a family gathering and I watched all 50 muffins disappear right before my eyes.
It's so easy to make. Does not take much time, and the ingredients would not cost more that RM15.
So let's start baking.
(this was how much bananas I used)
First, preheat your oven to 180 Celsius.
In your 1st mixing bowl, beat the butter until fluffy & cloudy.
Add in the sugar and cream with the butter, until it looks like a clump of glitter. (think unicorn feces)
Add in one egg at a time , beating well after each addition.
After all 4 eggs have been added, the mixture should look a little unappetizing ( i tell you no lies)
Leave the mixture to breathe or wtv.
In another bowl, mix together flour, baking powder and salt.
Mix well. And then you're done with that bowl.
Add the flour mixture and milk into the first bowl alternatively . (starting and ending with flour until just mixed)
Add vanilla essence and mix.
The mixture should have a smooth texture , like thick custard filling.
Peel the bananas. Make them pretty (cut away all impurities) and mash.
My way is to gather the bananas in a (clean) plastic bag and use my hands to squash them. I left some chunks on purpose but if you would like your muffins finer, you could use a food processor.
Add the smashed bananas into the mixture and stir.
Line a cupcake tray with liners. This recipe does not rise much, so you could fill the liners up to three quarters.
Bake for 20 minutes or until golden brown.
rated a 9999999/10. Because I made it.
But seriously, my grandpa called it great.
Because he was at knife point.
The muffins are best eaten ( and crispy) when hot. It can last up to about 4 days if not refrigerated.
Be Right Back,
Sabrina.1 lovely comments ✿