BANANA WALNUT MUFFIN WITH SULTANAS

Recipe Notes:

• This recipe will yield 12 standard size muffins. I used white color paper muffin cups which are available at any grocery stores. The base of the muffin cup is approximately 50mm (2”) in diameter.

• It is highly recommended that you use overripe bananas as they are easier to mash and they also taste sweeter. Overripe bananas will also give the muffins a stronger banana flavor and aroma.

• I used sultanas in this recipe. You could use raisins if you prefer.

• I used a concentrated vanilla extract in this recipe. If a non-concentrated vanilla extract is used, you will require 1 tbsp instead of the quantity that is shown on the video.

• The batter mixture must be thick but slightly runny. Fill up the muffin cup evenly all the way to the top (about 3 heap tbsp). In this way, when the muffins are baked, they will have a bigger head.

• I used a fan-forced oven set to 150 degree Celsius to bake the muffins. If you have a conventional oven, the temperature would be 170 degree Celsius.

• I placed the muffin pan at the lowest rack of the oven. In this way, the surface of the muffins will turn golden and baked through at the same rate.

• I used raw sugar in this recipe. Raw sugar is generally not as sweet as white sugar. If you are using white sugar, you may wish to reduce the quantity. You could also maintain the same quantity if you have a sweet tooth. Bear in mind that overripe bananas will also add sweetness to the recipe.

• The muffins can be stored in an airtight container up to a week in the refrigerator. Muffins are best eaten warm. Pop the muffins in the microwave for 20 to 30 second to warm up before serving.

INGREDIENTS FOR BANANA WALNUT MUFFIN WITH SULTANAS

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(Serves 6-12 peoples)

✅️ 1½ Cups Plain Flour

✅️ 5 Bananas, peeled (+/-700gm with skin)

✅️ 1 Cup Walnut, coarsely pounded

✅️ 1 Cup Sultanas

✅️ ¼ Cup Dark Rum (Optional)

✅️ 2 Large Eggs

✅️ 2 Tsp Baking Powder

✅️ ½ Tsp Baking Soda

✅️ 1 Tsp Ground Cinnamon

✅️ ¼ Salt

✅️ 1/3 Cup Sugar

✅️ 2 Tsp Vanilla Extract (Concentrated)

✅️ 150 ml Cooking Oil

METHOD OF PREPARATION:

1. Soak the sultanas in the dark rum and set aside. Place the walnuts inside a ziplock bag and arrange them in a single layer on the table. Use the rolling pin to coarsely pound the walnuts inside the ziplock bag and set aside. Sieve the plain flour, baking powder, baking soda and ground cinnamon into a bowl. Stir the sifted flour mixture to combine thoroughly and set aside.

2. Coarsely mash the bananas in another bowl. Add sugar, salt, eggs, vanilla extract and cooking oil to the mashed bananas. Stir the mixture together to combine thoroughly. Pour the sifted flour mixture to the banana mixture and carefully fold to combine without over mixing. Add the previously pounded walnut to the batter. Drain the rum-soaked sultanas and add them into the batter as well. Discard the used dark rum. Fold the walnuts and sultanas into the batter carefully.

3. Line a 12-muffin pan with paper muffin cups. Spoon the batter into each of them, filling all the way to the top (about 3 heap tablespoons of batter in each cup).

4. Place the muffin pan at the lowest rack in the preheated fan-forced oven set to 150 degree Celsius and bake the muffins for 35 minutes or until they are golden. After 35 minutes, remove the muffins from the oven.

5. Transfer the hot muffins to a wire rack to cool.

RECIPE PHOTO GALLERY