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Strawberries
Bananas and marbled almonds with strawberries muffins
Author:
Les Cultures de chez nous
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Preparation
15
Baking
55
Portions
36
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
85 ml (1/3 cup) of maple syrup
2 eggs at room temperature
7 big mature bananas into puree
125 ml (1/2 cup) of cane sugar
125 ml (1/2 cup) of brown sugar
190 ml (3/4 cup) of milk
30 ml (2 tablespoons) of vanilla (up to taste)
Dry ingredients
1 l (4 cups) of white of wheat flour (it's possible to do half/half)
20 ml (4 teaspoons) of baking powder
5 ml (1 teaspoon) of salt
5 ml (1 teaspoon) of baking soda
100 ml (100 gr) of ground almonds
Strawberries coulis
250 ml (1 cup) of mature strawberries
Sugar up to taste
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Bananas and marbled almonds with strawberries muffins
From
Sep 23
to
Jan 01
Preparation
Preheat oven at 350 ˚F (180 °C).
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.
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.
Chef's notes
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