banana muffins with sourcream

banana muffins with sourcream

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what is muffin in “banana muffins with sourcream”?

A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. While quickbread “American” muffins are often
sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread “English” variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today.

Etymology of muffin 

One 19th century source suggests that “muffin” may be related to the Greek bread “maphula”, a “cake baked on a hearth or griddle”, or from Old French “mou-pain” (“soft bread”), which may have been corrupted into “mouffin”. The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft, as said of bread.

Manufacturing of muffin

Quickbread muffins are made with flour, sieved together with bicarbonate of soda as a raising agent. To this is
added butter or shortening, eggs and any flavourings (fruit, such as blueberries, chocolate or banana; or savouries, such as cheese).

Commercial muffins may have “modified starches”, corn syrup (or high-fructose corn syrup), xanthan gum, or guar gum to increase moisture content and lengthen shelf life (as well, these gums can make added solids, such as chocolate chips, disperse more evenly in the batter).

Bran muffins 

Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance. The result are raised, individual quickbreads. The muffin may have toppings added, such as cinnamon sugar, streusel, nuts, or chocolate chips.

Poppyseed muffins

Poppyseed muffins (or poppy seed muffins) contain poppy seeds. Poppy seeds were already popular in most parts of the world for their taste and texture—as well as the narcotic characteristics of the opium poppy plant they are
harvested from. In modern times, growing poppy seeds is a difficult business for American farmers, due to the risk of heroin production. Other countries have fewer difficulties with permitting the growth of poppies for the seeds alone, which have very low (but still present) levels of opium alkaloids, such as morphine. As other countries began imitating the American muffin, the occasional use of poppy seeds to flavor
them spread as well. Although poppy seeds cannot be used as a narcotic due to very low levels of opium alkaloids, they do have enough that drug tests are often fooled and give out false positives after an otherwise drug-free person consumes just a few poppyseed muffins. Because of this, all poppyseed pastries place the person who consumes them prior to a test at a high risk of being inaccurately considered a drug user.

Bakeware and baking aids for banana muffins with sour cream

Muffin tins and muffin pans are typically metal bakeware which has round bowl-shaped depressions into which muffin batter is poured. Muffin tins or pans can be greased with butter or cooking spray, to lessen the issue of batter sticking to the pan. Alternatively, muffin cups or cases are used. Cups or cases are usually round sheets of paper, foil, or silicone with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin. The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust from forming.

A variety of sizes for muffin cases are available. Slightly different sizes are considered “standard” in different countries. Miniature cases are commonly 1 to 1.25 in (25 to 32 mm) in diameter at the base and .75 in (19 mm) tall. Standard-size cases range from 1.75 to 2 inches (44 to 51 mm) in diameter at the base and are 1.25 to 1.5 in (32 to 38 mm) tall. Some jumbo-size cases can hold more than twice the size of standard cases. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.

banana muffins with sour cream recipe

now, I explain some delicious banana muffins with sourcream recipes for you.

1 – banana muffins with sourcream

Description

Use up your ripe bananas that are starting to look a little too brown to eat with this recipe for homemade Banana Muffins. Incorporating crushed cornflakes into the muffin batter, these muffins have a slight crunch in each bite. Bake time for these muffins is 30 minutes. Sprinkle with powdered sugar before serving. You can also add chopped nuts such as walnuts to add an additional flavor and texture element to these muffins. Serve for breakfast or as an afternoon snack.

Ingredients

superfine sugar

Directions

Preheat the oven to 180 degrees Celsius.

Peel the bananas and smash with a fork.

Mix the bananas, cereal, yogurt, margarine, brown sugar, eggs, baking powder, and flour.

Pour into greased muffin pan and bake for 30 minutes.

Let them cool and sprinkle with superfine sugar and serve.

2 – chocolate banana muffins with sourcream

Description

Muffins don’t have to be a breakfast treat. These Chocolate Banana Muffins are just the thing you might need if you are craving something sweet, but don’t want to slave over a cake or dessert. This recipe takes 30 minutes to prepare and each one is only 170 calories. These muffins combine decadent chocolate with sweet bananas to please the palate. Make sure to bring a couple to work and share with your friends.

Ingredients

1/4 cup vegetable oil

1/2 cup sugar

1 egg

6 bananas (mini, or 2 large bananas, very ripe)

3/4 cup flour

1/2 tsp. baking soda

3/4 tsp. baking powder

1/4 tsp. salt

1/4 cup chocolate shavings (bittersweet, may substitute chips)

Directions

Preheat the oven to 180 C and grease a muffin tin for 12 medium-sized muffins with butter.

Combine the sugar, oil and egg with a fork in a bowl.

Add the bananas to the bowl and mash them with a fork until mixed well into the batter but with small chunks remaining. Don’t mix the batter for more than 2 minutes.

Add the flour, baking soda and powder and salt. Mix well, 2 more minutes.

Spoon the batter into the muffin tin and sprinkle the chocolate shavings over each muffin.

Bake 15 minutes. Let cool 10 minutes before removing from tin.

3 – spicy banana muffins with sourcream

Description

Made with the basics — all-purpose flour, yeast, butter, salt and water — this recipe standby also includes a touch of sugar and malt to round out the flavor. Meant to be baked in a loaf pan, it can be made using lard instead of butter. Use the sliced bread to make sandwiches, or soak them in cinnamon laced milk for French toast if it gets stale.

Ingredients

230 grams flour

2 tsp. baking powder

1 tsp. vanilla extract

150 grams brown sugar

1 large egg

2 bananas (ripe)

60 grams butter (creamed)

60 grams milk

80 grams vegetable oil

1 tsp. ground cinnamon

salt

chestnut honey

Directions

Preheat the oven to 180C.

Mash the bananas with a fork and set them aside.

Combine the flour, baking powder, brown sugar, cinnamon, and a pinch of salt in one bowl, and the egg, butter, milk, and the oil in another bowl.

Place the dry ingredients in the bowl with the liquid ingredients and combine quickly.

Last, add the mashed bananas.

Place the batter in the muffin liners and bake for approximately 30 minutes.

Remove the muffins from the oven, place them on a wire rack to cool and serve with chestnut honey on top.

4 – choco banana muffins with sourcream

Description

Dark chocolate and bananas, what a way to start the day! These muffins are tender and moist, dotted with chocolate chunks and banana for a delicious and sweet way to get your morning started on the right foot. Plus, they come together in about 35 minutes, making them a great choice for weekdays and weekends.

Ingredients

2 eggs

180 grams brown sugar

250 grams flour

100 grams melted butter

60 mL milk

salt

1 Tbsp. baking powder

100 grams dark chocolate (chopped, each square quartered)

1 banana (sliced)

Directions

Preheat oven to 180 degrees Celsius.

Prepare two bowls: in the first bowl, mix the eggs with the milk, sugar, and melted butter

In the second bowl, mix the flour, baking powder and a pinch of salt.

Add the chopped chocolate and the banana, then the mixture from the first bowl.

Stir rapidly with a spoon, muffin dough doesn’t require a lot of preparation, just a bare mix. So as soon as dough is smooth, stop mixing.

Pour into paper liners (optional) and then put them in muffin tins (rigid or silicone).

Bake for about twenty minutes (check baking after 15 minutes).

Make two batches if necessary.

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