Bananas and marbled almonds with strawberries muffins
15
55
36
No
Ingredients
For the strawberries coulis:
- Hull strawberries and set in the mixer with a bit of sugar up to your taste. Set aside few strawberries to set later on at the center of each muffins. Set aside coulis for later on.
For the muffins dough:
- In a large bowl, cream butter with cane sugar and brown sugar with an electric mixer. Add maple syrup, eggs one by one, vanilla and bananas puree. Mix well to obtain a well homogenized paste.
- In another large bowl, mix all dry ingredients (flour, salt, ground almonds, baking soda and baking powder). Gradually add dry ingredients to moisted paste while alternate with milk. Add 3/4 of coulis in the mixture without stirring too much, to make a marbled dough.
- Butter and flour muffins molds. With a large spoon add mixture in each mold cups. Then, add a tablespoon of coulis over each uncooked muffin. Set a knife inside the uncooked dough to penetrate the coulis to make a marbled effect when muffins will be cooked.
- Stick a toohpick inside the muffins to verify if they're ready. If the toothpick gets out cean, muffins are then ready.
For the dry ingredients:
Preparation
Side-by-side mode- Preheat oven at 350˚F (180°C).
For the strawberries coulis:
- Hull strawberries and set in the mixer with a bit of sugar up to your taste. Set aside few strawberries to set later on at the center of each muffins. Set aside coulis for later on.
For the muffins:
- In a large bowl, cream butter with cane sugar and brown sugar with an electric mixer. Add maple syrup, eggs one by one, vanilla and bananas puree. Mix well to obtain a well homogenized paste.
- In another large bowl, mix all dry ingredients (flour, salt, ground almonds, baking soda and baking powder). Gradually add dry ingredients to moisted paste while alternate with milk. Add 3/4 of coulis in the mixture without stirring too much, to make a marbled dough.
- Butter and flour muffins molds. With a large spoon add mixture in each mold cups. Then, add a tablespoon of coulis over each uncooked muffin. Set a knife inside the uncooked dough to penetrate the coulis to make a marbled effect when muffins will be cooked.
- Stick a toohpick inside the muffins to verify if they're ready. If the toothpick gets out cean, muffins are then ready.
