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)
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.
