Heavenly Banana Cinnamon Cornflake Muffins
Introduction:
Indulge in the delightful fusion of banana and cinnamon enveloped in a crunchy cornflake crust with this heavenly muffin recipe. Perfect for breakfast or as a snack, these muffins will leave you craving for more with every bite.
Ingredients:
- 2 cups wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe banana
- 2 cups cornflakes
- 1/2 cup whipped butter or ghee
- 3/4 cup sugar
- 2 eggs
- 1/2 cup coarsely chopped cashews
Directions:
Step 1: Preparing the Dry Ingredients
- In a large mixing bowl, combine the wheat flour, baking powder, baking soda, and salt. Set aside.
Step 2: Mixing the Wet Ingredients
- In another bowl, blend together the mashed ripe banana, whipped butter or ghee, and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
Step 3: Combining Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the coarsely chopped cashews until evenly distributed.
Step 4: Incorporating Cornflakes
- Crush the cornflakes into small pieces and gently fold them into the muffin batter.
- Allow the mixture to rest for 5 minutes to let the cornflakes soften slightly.
Step 5: Baking the Muffins
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Enjoying the Delightful Treat
- Serve the muffins warm or at room temperature for a comforting treat any time of the day.
Tips:
- For extra flavor, sprinkle some cinnamon sugar on top of the muffins before baking.
- Make sure the bananas are ripe for a sweeter and more flavorful muffin.
- Experiment with different nuts such as almonds or pecans for added texture and taste.
FAQs:
- Can I use all-purpose flour instead of wheat flour?
- Yes, you can substitute all-purpose flour for wheat flour in this recipe with similar results.
- Can I use margarine instead of butter or ghee?
- While butter or ghee adds richness to the muffins, you can use margarine as a substitute if desired.
- Can I omit the nuts from the recipe?
- Absolutely! Feel free to omit the nuts or substitute them with seeds or dried fruits for a nut-free option.
- How should I store the muffins?
- Store the muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Simply reheat them in the microwave or oven before serving.
With these simple steps and tips, you can easily whip up a batch of these heavenly banana cinnamon cornflake muffins to treat yourself and your loved ones to a delightful culinary experience. Enjoy!