I succeeded in making soft and fluffy muffins with a small amount of butter! These muffins are even fluffy when cooled, which is excellent. They're so tasty that I keep coming back to them repeatedly. Use fully ripened bananas.
Make the caramelized banana. Heat sugar and 1 tablespoon of water in a pot. When it begins to color, shake the pot to make a caramel color. Add chopped banana, and mash with a wooden spatula to mix.
Sift the ☆ ingredients. Bring butter, egg, and milk to room temperature. Preheat the oven at 180℃.
Put butter into a bowl. Mix until it becomes smooth. Add granulated sugar little by little. Mix with a whisk until the mixture is white and fluffy.
Add the beaten eggs slowly and mix well with a whisk. Use a rubber spatula from Step 5 onwards!
Add 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, the rest of flour and caramel banana into the bowl, in order. Mix roughly. Stop mixing when it is no longer floury.
Scoop the batter with a spoon and transfer to the muffin cups. Once they bake for 25 minutes in a 180℃ oven, they're finished.
If you use larger muffin cups, increase the baking time.
Story Behind this Recipe
I wanted to make soft, fluffy, buttery cake-like muffins with a small amount of butter, so I tried and tried and finally succeeded. Since I love this recipe so much, I want to keep it a secret. I bake these muffins in a variety of ways.
If you prefer creamy caramel, then add 20 g heavy cream before adding the banana in the pot. The trick is the way to mix in the flour. Stop mixing as soon as the flour is mixed in! You must use fully ripened bananas with black spots So wait until the banana ripenens.