Foot and Fire

By GERLIE M. UY My banana muffin sprinkled with chopped almonds...   I have already featured the Banana muffins with glazed pili nut  here  in my blog. That try did not gave me a fluffy muffin as it was loaded with banana and so I noted what I should do the next time. So, I am pretty satisfied with the turn out of my recent banana muffin. In the past I have made banana cake with peanuts too . I made changes this time for my muffin. I used canola oil instead of butter, omitted the salt and baking soda (used to avoid discoloration of the banana) and used vanilla. I made 29 medium-sized muffins all in all for this recipe. Fluffy banana muffin with chopped almonds on top. 1 cup canola oil 2 cups brown sugar (add 1/2 cup more if desired) 3 large eggs, beaten 4 cups flour, sifted 2 t baking powder 1 1/2 c evaporated milk 1/2 t vanilla  6 cups of mashed over ripe banana (balangon or the green variety) a handful of almonds Pre-heat oven to 350F. Grease a medium muffin...

Mango-Sesame Muffin Muffins, up close and personal mmm, yummy muffins. 3 cups all-purpose flour yummy muffins 11/2 cup sugar   1 1/2 t baking soda 1 1/2 t baking powder  3 t cinnamon powder   3/4 t iodized salt   4 eggs, lightly beaten   1 cup canola oil   1 t calamansi juice   3 cups shredded ripe mangoes   3/4 cup raisins   1/4 cup sesame seeds In a large tin or glass bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and calamansi juice. Slowly add the latter to the dry ingredients (the former mixture) just until moistened. Then stir in the mango, raisins and sesame seeds.   Fill greased muffin tins with the mixture up to two-thirds full. Bake at 350 degrees F for 20 minutes or until a toothpick comes out clean. Cool before removing from muffin tins.