Chinese Food
Banana yogurt Muffin
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Milk flavored muffins. Fragrant and unique bananas. A bite of muffins and banana soft waxy taste. It turns out that the taste of whole wheat banana yogurt muffins is so wonderful. The whole wheat flour I use. Use whatever flour you have on hand. Fruit. Add what you like. For example, blueberry, kiwi fruit, mango, cherry and so on. It's OK without the original taste of fruit.
Cooking ingredients
Cooking Steps
Step1:Beat the eggs into a bowl. Add in sugar and break them up.
Step2:Pour yogurt into the egg mixture and mix well.
Step3:Sift the whole wheat flour and baking powder together into the yoghurt egg mixture and mix evenly with a scraper.
Step4:The flour is thick, but it can flow. At last, it can pick up the batter. The batter can flow down.
Step5:Take a non stick pot. Do not put oil in the pot. Use a spoon to put some batter into the non stick pan. Heat over low heat until bubbles form on the surface. About 3 minutes. Turn over and fry over low heat for about half a minute. The fried cake is brown on one side and light yellow on the other.
Step6:Add fruit. Put the fruit directly before the bubbles come out. When the bubbles come out, turn over.
Step7:Eating soft pancakes and soft waxy bananas. I can't say it's comfortable ~
Step8:You can also use the biscuit mold to fry different shapes. The baby likes it very much.
Step9:Tip - you can control how much yogurt and flour you have.
Step10:Pancakes should be fried evenly and beautifully. The key is the frying time. Use the minimum heat. When the bottom of pancakes is completely discolored for 3 minutes on one side, it's proper to turn it over again. Then fry the other side for half a minute. Uneven pan will also cause uneven color. Don't care.
Cooking tips:Nutritionist mom focuses on 03 baby nutrition meal. There are skills in making delicious dishes.
