Equipment
Ingredients
Dry Ingredients
- 525 g all-purpose flour, sifted
- 120 g wheat germ
- 12½ g baking powder
- 6 g salt
Wet Ingredients
- 2 egg
- 80 ml vegetable oil
- 238 g honey
- 180 ml milk
- 1 banana, mashed
Add-ins
- 120 g cashews, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 200 kcal
- Protein
- 5 g
- Carbohydrates
- 31 g
- Fat
- 7 g
- Fiber
- 2 g
- Sugar
- 10 g
- Sodium
- 163 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 16 mg
- Potassium
- 140 mg
- Calcium
- 49 mg
- Iron
- 1.9 mg
- Magnesium
- 34 mg
- Phosphorus
- 123 mg
- Zinc
- 1.2 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.17 mg
- Niacin
- 1.7 mg
- Folate
- 59 mcg
- Water
- 19 g
Sources: USDA FoodData Central
Method
Preheat your oven to 200°C (400°F).
Grease a 12-cup muffin tin with oil or butter.
In a large bowl, whisk together the flour, wheat germ, baking powder, and salt.
In a separate medium bowl, beat together the eggs, vegetable oil, honey, milk, and mashed banana.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold the finely chopped cashews into the batter.
Fill each muffin cup about three-quarters full with the batter.
Bake at 200°C (400°F) for 15 minutes or until lightly browned.
Remove from the oven and serve warm.
Chef's Notes
- For a richer flavor and more tender crumb, consider using ripe, overripe bananas as they contribute more sweetness and moisture.
- Ensure your baking powder is fresh; expired baking powder will result in flat, dense muffins.
- When combining wet and dry ingredients, overmixing develops gluten, leading to tough muffins. Stir only until the dry ingredients are just incorporated.
- To prevent sticking and ensure easy removal, use paper liners or thoroughly grease your muffin tin.
- Chop the cashews to a fine size for even distribution and a pleasant texture contrast, avoiding large chunks that can sink to the bottom.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Wrap individually for easy removal.
Reheating: Microwave for 15-20 seconds or warm in an oven at 150°C (300°F) for 5 minutes.
Troubleshooting
Muffins are tough and rubbery
Cause: The batter was overmixed after adding the flour.
Fix: Cannot be fixed.
Prevention: Stir the dry ingredients into the wet ingredients only until no dry streaks remain.
Muffins are sticking to the tin
Cause: Insufficient greasing or the muffins were not allowed to cool slightly.
Fix: Run a thin knife around the edges of each muffin while still warm.
Prevention: Thoroughly grease all corners of the muffin cups or use paper liners.
Cultural Context
Muffins, as a quick bread, gained popularity in American households in the late 19th and early 20th centuries, evolving from simpler quick breads. The inclusion of ingredients like bananas and nuts reflects a trend towards incorporating nutritious and flavorful additions to everyday baked goods, making them a convenient and wholesome breakfast option.
