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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Saturday, September 15, 2012

Banana Muffins with almonds on top

By GERLIE M. UY

My banana muffin sprinkled with chopped almonds...
  I have already featured the Banana muffins with glazed pili nut here in my blog. That try did not gave me a fluffy muffin as it was loaded with banana and so I noted what I should do the next time. So, I am pretty satisfied with the turn out of my recent banana muffin. In the past I have made banana cake with peanuts too.

I made changes this time for my muffin. I used canola oil instead of butter, omitted the salt and baking soda (used to avoid discoloration of the banana) and used vanilla. I made 29 medium-sized muffins all in all for this recipe.

Fluffy banana muffin with chopped almonds on top.

1 cup canola oil

2 cups brown sugar (add 1/2 cup more if desired)
3 large eggs, beaten


4 cups flour, sifted
2 t baking powder
1 1/2 c evaporated milk

1/2 t vanilla 
6 cups of mashed over ripe banana (balangon or the green variety)
a handful of almonds

Pre-heat oven to 350F. Grease a medium muffin tins.
In a mixing bowl, cream the first three ingredients until well-blended. Set aside.
Combine the sifted flour and baking powder. 


In the mixing bowl of creamed ingredients, alternately add mixed flour and milk, a little at a time. Blending the mixture each time the ingredient is added in order to avoid lumps. 

Put together the last four ingredients and add to the mixture. Place mixture in each muffin tin, then put chopped almonds on top. Bake muffin for 15 to 18 minutes. Let cool before removing from muffin tins. 

Yielded 30 medium-sized fluffy muffins.