18 avril 2013 ~ 0 Commentaire

A Chef That Makes Muffins? Not A Chance!

A Chef That Makes Muffins? Not A Chance!


I graduated from Chef Training with my apprenticeship back in 2002. I was working as a cook at the time and had 11 years of experience under my belt. My strength was I could determine what went with what as A Chef That Makes Muffins? Not A Chance!far as herbs, spices, wines and flovours to create great dishes and sauces.

One thing I hated was baking. We made a lot of things in baking, and I did well in it, but we followed recipes. My main reasoning for not enjoying to bake was the exact measurements that are needed for products to turn out. Breads, deserts, muffins everything. I like to be able to put what I want, when I want for taste and to make it different. I enjoy adding things that normally wouldn’t be added to a dish such as rib eye steak and roasted baby red skin potatoes. I like to be able to experiment, because most times it is going to taste good and when it doesn’t load it with ketchup.

All that being said, I wanted to share a banana muffin recipe that my sister in law gave to my wife and when she maid them, WOW !!! They were gone in 2 days and she made 36 large and 12 mini. The kids A Chef That Makes Muffins? Not A Chance!had them at breakfast, lunch and snack time. I had a couple for my lunch and my wife actually gave a few away to friends, who ate them up within minutes.

If you mix them with by hand they turn out way better.

Dry Ingredients

2 Cups White Flour

1 Cup Brown Flour

1 Cup Oatmeal

½ Tsp Salt

2 Tbsp Baking Powder

½ Tsp Baking Soda

Wet Ingredients

4 Bananas

4 Eggs

1 Cup White Sugar

1 Cup Brown Sugar

1 Cup Oil

2 Tbsp Vanilla

Mix the dry ingredients and wet ingredients together separately. Once they are mixed, put together and mix until blended well. Use muffin papers and spoon the mixture into the muffin papers, in the muffin tins until level with top. Preheat oven to 375 degrees and cook for 25 minutes or until the tops do not spring back when touched lightly with your finger.

A Chef That Makes Muffins? Not A Chance!

Needless to say I do love to make pizza dough, sandwich buns, native bannock and fococcia bread.

I have now hung up my Chef smock am decided to go back to my first college profession, and am an IT Support representative. I still don’t really like to bake, but I do cook a lot at home, and I still like to experiment.


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