Banana Muffins

For foods lab number three we made the best banana muffins I’ve ever had! This was my most challenging foods lab yet because I cooked all by myself and made a double batch. I was handling lots of ingredients and lots of steps and cleaning all by myself which was a big challenge, but I am really thankful that my teacher pushes me because I find I always learn lots about myself when I am challenged. I worked really efficiently and calmly and still finished with time to help others. For this recipe we used 2 leaving agents which were Baking soda, which helps the muffin expand and take its shape and baking powder helps it rise and take its peaked form. I was very happy with the texture and consistency of my muffins and the fact that I didn’t over mix them so they were chewy. Just like the scone recipe, in order to get the preferred consistency, in this case the soft moist muffin tops and centres you can’t over mix the batter. For the muffins, once we added wet ingredients in to the dry you only stir 10-12 times until “just combined” so your muffin has its preferred consistency and a pebbled surface. I rated this muffin a 4/5 because it had some fruit in it which makes it a bit healthier and it doesn’t have a heavy amount of sugar like a muffin from Starbucks or Tim Hortons would. Like the cookies, these muffins don’t have too much nutritional value to them, but they are more nutritious than cookies because they have banana in them. I have made these muffins again and I will continue to as they are a great thing to eat for breakfast!


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