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1
Sift the * ingredients, then stir in the whole wheat flour.
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2
Bring the butter to room temperature to soften.
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3
Also bring the milk to room temperature.
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4
Mash the bananas with a fork, then add the vinegar (to prevent discoloring).
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5
Chop the walnuts and roast in the oven for about 10 minutes at 140C.
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6
(No need to preheat the oven.)
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7
Heat the egg to body temperature in a hot water bath.
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8
This will prevent separation.
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9
Preheat the oven to 180C.
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10
Use a whisk to cream the butter in a large bowl.
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11
If it's too hard, soften in a hot water bath for 1 to 2 seconds at a time.
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12
When the butter is completely smooth, add brown sugar (or light brown sugar), and mix.
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13
Use a whisk to whip until fluffy.
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14
Add the egg in 5 to 6 batches, mixing thoroughly after each addition.
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15
It will separate if mixed too quickly, so mix slowly.
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16
Add 1/3 the sifted * ingredients, then briskly stir by scooping the batter from the bottom in a cutting motion.
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17
Add 1/2 of the milk, and briskly stir it in.
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18
Alternate mixing in 1/3 of the dry ingredients, the rest of the milk, finishing with 1/3 of the dry ingredients.
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19
While the flouriness of the flour remains, add the mashed bananas from Step 2, and lightly fold in.
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20
Add the walnuts from Step 3, and lightly fold in.
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21
Fill the muffin tray with paper cups, then bake for 20 to 25 minutes at 180C.
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22
If it looks like the muffin tops might burn, cover with aluminum foil.
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23
Done.
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24
Since they are filled with bananas, they're fragrant.
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25
The walnuts are also crunchy and give a nice aroma.
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26
I recommend using ripe bananas.
