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Cherry-banana muffins with buckwheat flour

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Ingredients for 1 servings:

  • 100 g butter
  • 120 g sugar
  • 1 packet of vanilla sugar
  • 2 m.-sized eggs
  • 150 g wheat flour
  • 100 g buckwheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp sour cream
  • 2 bananas
  • 200 g red fruit compote (cherry compote)
  • 100 ml milk
  • 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Beat the butter with sugar and vanilla sugar until smooth. Gradually add the eggs, then combine both flours with the baking soda and baking powder, quickly mixing in alternately with the sour cream. Peel the bananas, cut them into small pieces, and fold them into the batter. Fill the muffins 2/3 full, then pour the cherry compote evenly on top. Spread the remaining batter on top and bake the muffins for about 25 minutes at 160°C (320°F). Once cooled, dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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