Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup Farex baby cereal
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 ripe bananas, mashed
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, combine the flour, Farex baby cereal, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
3. In another mixing bowl, combine the mashed bananas, milk, vegetable oil, egg, and vanilla extract. Whisk to combine.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Spoon the batter into the muffin liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from the oven and let cool in the muffin tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 18-20 minutes
- Total time: 35 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes 12 muffins
Nutritional information:
- Calories per serving: 174
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 16mg
- Sodium: 191mg
- Total carbohydrates: 28g
- Dietary fiber: 2g
- Sugars: 12g
- Protein: 4g
Substitutions for ingredients:
- Farex baby cereal can be substituted with any other baby cereal or oatmeal.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Milk can be substituted with any non-dairy milk.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Substitute the bananas with applesauce or pumpkin puree for a different flavor.
- Add a teaspoon of lemon zest or orange zest to the batter for a citrusy twist.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use ripe bananas for the best flavor and texture.
- Let the muffins cool completely before storing or freezing.
- These muffins can be frozen for up to 3 months.
Storage instructions:
- Store the muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the muffins in a freezer-safe container or bag for up to 3 months.
Reheating instructions:
- To reheat frozen muffins, let them thaw at room temperature for a few hours or microwave them for 30-60 seconds.
Presentation ideas:
- Serve the muffins on a platter or cake stand for a pretty presentation.
- Dust the muffins with powdered sugar or drizzle with a glaze for extra sweetness.
Garnishes:
- Top the muffins with sliced bananas, chopped nuts, or a dollop of whipped cream.
Pairings:
- Serve the muffins with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try reducing the amount of milk or adding a tablespoon of flour to the batter.
Food safety advice:
- Make sure to use clean hands and utensils when preparing the muffins.
- Store the muffins in an airtight container to prevent contamination.
Food history:
- Muffins originated in England in the 18th century and were traditionally made with yeast.
- The modern American muffin, which is typically made with baking powder or baking soda, became popular in the 19th century.
Flavor profiles:
- These muffins are sweet and slightly nutty, with a hint of cinnamon and banana.
Serving suggestions:
- Serve these muffins warm or at room temperature for breakfast, brunch, or as a snack.
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Region: Australian