A step-by-step recipe with a photo of making banana muffins with semolina and starch at home. Combinations of ingredients. Video recipe.
Many housewives use semolina only for cooking porridge or breading. However, when wet, this cereal softens and swells, which makes it interesting to beat this property. Therefore, it can be used to bake delicate cupcakes of any shape. Starch also has several reasons to add it to dough. For example, in baking, it perfectly absorbs excess moisture and makes the product light, friable and airy. To make the dessert tastier, any filling is added to the dough: caramel, nuts, citrus fruits, chocolate and other delicious toppings. In this article, we will learn how to cook delicate banana muffins with semolina and starch with a wonderful aroma and taste. Such airy banana sweet pastries have long been very popular in America and Europe.
It takes a little time and effort to make these muffins, and the results will exceed all expectations. They are moderately sweet, moderately rich and with a moist crumb characteristic of banana baked goods. These muffins are delicious both freshly baked and the next day. This is a basic recipe that can be supplemented according to your preferences and imagination. For example, add cocoa, cinnamon, crushed nuts, pieces of black or white chocolate to the dough. You can also put any berries, nutella or custard in the middle of the products.
- Caloric content per 100 g - 235 kcal.
- Servings - 8
- Cooking time - 1 hour 30 minutes
Ingredients:
- Banana - 1 pc.
- Semolina - 4-5 tablespoons
- Kefir or sour milk - 200 ml
- Salt - a pinch
- Starch - 2, 5 tablespoons
- Sugar - 50 g
- Vegetable oil - 20 ml
- Ground cinnamon - 0.5 tsp
- Soda - 0.5 tsp
Step by step cooking banana muffins with semolina and starch:
1. Pour warm sour milk or kefir into a bowl for kneading dough. Be sure to use all foods at room temperature, as the recipe uses soda, which reacts correctly only with warm fermented milk products. Therefore, remove sour milk or kefir from the refrigerator in advance or slightly heat it in the microwave.
2. Pour vegetable oil to kefir.
3. Then add sugar and salt. If you put less sugar and butter in the dough, you will have the so-called "banana bread", not so sweet, but just as pleasant.
4. Add ground cinnamon.
5. Stir the food with a whisk or mixer until smooth.
6. Peel the banana and cut into medium sized pieces.
7. Mash the banana pulp with a fork. This is done very simply, the main thing is to choose the right fruit. They should be very ripe and sweet, and preferably overripe. Otherwise, the baked goods will not be as fragrant and tasty. As the fruit ripens, most of the starch, which is abundant in bananas, turns into sugar, so ripe fruits are sweeter.
8. You should have a smooth banana puree. But if you want to feel banana pieces in baking, then grate the fruit on a grater with large holes.
9. Immediately add the banana pulp to the liquid mass. Due to the contact of peeled bananas with air, they can quickly darken, so do not chop the fruit in advance. Do everything quickly to preserve the color of the bananas, and immediately transfer the grated mass to the dough.
10. Stir the dough until smooth.
11. Add starch to the food and stir to avoid lumps. For airy baked goods, sift the starch through a fine sieve.
12. Pour semolina into the dough.
13. Knead the dough. It is not necessary to mix the ingredients for too long. It is necessary that the products are mixed and become a homogeneous mass. Leave the dough on for 30-45 minutes. During this time, the semolina will swell, absorb the liquid and the dough will increase in volume.
14. Before baking, add baking soda to the dough and stir well to distribute it evenly.
15. Using a tablespoon, spread the dough into the silicone muffin tins. Fill them in 2/4 parts, because during the baking process, the products will rise slightly. Do not grease the molds, the dough will not stick to them, and the cupcakes will be easy to get out of them. If desired, you can put multi-colored paper inserts in the molds. This option is suitable for a festive feast. If you are using iron containers, grease them first with butter or vegetable oil.
16. Preheat oven to 180 ° C and send banana muffins to bake on semolina and starch for 20 minutes. But the specific baking time depends on the nature of the oven and the size of the muffins. The larger they are, the longer the baking time. Therefore, check the readiness of the products with a puncture of a wooden stick: it should come out of the products dry without sticking. If it is damp, continue baking for another 3-5 minutes and sample again.
Remove the finished tender and moist banana-based baked goods from the molds and cool. Brush with icing or powdered sugar, if desired.
See also the video recipe on how to make banana muffins.
