Banana Nut Bread Muffins
Ingredients:
| |
|
Method: |
| Butter/Margarine |
|
10oz. |
Cream On Medium W/ |
| Sugar |
1 Lb. |
10 Oz. |
Paddle For 5 Minutes. |
| Eggs |
5 Ea. |
(Or 9 Oz.) |
Add Eggs Slowly And Cream 2 Minutes. |
| Bananas |
1 Lb |
10 Oz. |
Add Bananas And Continue To Mix
1 Minute. |
| Pastry Flour |
2 Lb |
|
|
| Baking Powder |
|
4 Tbsp. |
Combine Dry Ingredients Except Nuts |
| Salt |
|
2 Tsp. |
And Sift Three Times. Add The Chopped |
| Baking Soda |
|
½ Tsp. |
Nuts To Dry Ingredients |
Pecans/Walnuts
(Chopped) |
|
8 Oz. |
|
| Milk |
6 Oz. |
(Or 3/4 Cup) |
Add Dry Ingredients And Milk To
The Creamed Mixture And Mix In Low Speed For 1 Minute. |
- Scale Into 5"X9" Loaf Pans And Bake @ 3500f For About
50 Minutes Or Until Done.
- Scale Into Paper Baking Cups For Muffins And Bake @ 3500f For
About 20 Minutes Or Until Done.
**Notes: Before Mixing
- Have Butter/Margarine And Eggs At Room Temperature.
- Have All Ingredients Ready To Go.
- Chop The Nuts
- Sift Dry Ingredients (Except Nuts) 3 Times.
- Use A 12 Quart Mixing Kettle With A Flat Beater Or Paddle.
Source: Chef Ronald Ng, CCSF
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