Last night i went to Starbucks cafe for coffee and a muffin. It was my first time that i'd try on a traditional dome shaped muffin, a real spill over the muffin case. This mushroom look alike muffin was really different from those asian made muffins which is very small more like a cupcake version. I quickly googled for a recipe but could only found the nearest matching muffin recipe, still far from Starbucks muffin.
Since i'd tried on Starbucks muffin, i'd started to develop some interest in muffin. Well, i would never buy/order muffins outside coz i don't quite like the cake texture. It doesn't taste like a muffin to me.
So, Gordon Ramsay's wholemeal blueberry muffin recipe is quite similar to the muffin that i'm looking for and it's very healthy knowing that we use a lot of wholemeal flour to bake it.
This recipe use fresh blueberries but i omitted it coz its too costly in Malaysia.
Adaptation :- Gordon Ramsay
2 large, very ripe bananas
300g wholemeal flour
One and a half tsp baking powder
1 tsp bicarbonate of soda
Pinch of fine sea salt
100g light muscovado or brown sugar
284ml carton buttermilk
1 large egg, lightly beaten
75g light olive oil (or melted butter)
1 tbsp Demerara sugar (i'd replaced with brown sugar)
Heat the oven to 180°C. Line a 12-hole muffin tin with muffin cases. Peel the bananas and mash in a bowl, using a fork. Mix the flour, baking powder, bicarbonate of soda, salt and brown sugar together in a large mixing bowl.
Make a well in the centre and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to overmix.
Spoon the batter into the muffin cases and sprinkle with the Demerara sugar. The cases will be quite full. Bake in the oven for about 20-25 min until well risen and golden brown on top; a skewer inserted into the centre of the muffin should emerge clean.Leave to cool in the tin for a couple of minutes, then transfer to a wire rack to cool completely.