Ingredients:
Badam Milk – 1 1/2 cups
Apple Cider Vinegar – 2 tsp
Maida – 2 cups
Baking Powder – 1 1/2 tsp
Baking Soda – 1/2 tsp
Salt – 3/4 tsp
Cinnamon Powder – 2 1/2 tsp
Butter – 80 gms
Cane Sugar – 3/4 cup, evaporated
Soy Yogurt – 1/4 cup
Vanilla Extract – 1 tsp
Bananas – 2, large, mashed
Walnuts – 1/8 cup, chopped
Brown Sugar – 1/4 cup
Method:
1. Mix the badam milk and vinegar in a small bowl.
2. Keep aside till it curdles.
3. Mix the maida, baking powder, baking soda, salt and 2 tsp cinnamon powder in another bowl.
4. In a separate bowl, add the butter and sugar. Beat well until fluffy for 1 to 2 minutes.
5. Add the yogurt, badam milk-vinegar mixture and vanilla extract.
6. Beat to mix well.
7. Pour this mixture into the maida and stir well.
8. Add the bananas.
9. Mix the walnuts, brown sugar and 1/2 tsp cinnamon powder in a separate bowl.
10. Keep aside.
11. Spoon the batter into muffin liners in a muffin pan until 2/3rds full.
12. Bake in a preheated oven at 165C/325F for 10 minutes.
13. Remove and top the muffins with the walnut mixture.
14. Return to the oven and bake again for 10 to 15 minutes.
15. The muffins are baked when a toothpick inserted in the centre comes out clean.
16. Remove and keep on a wire rack to cool.
These make an ideal breakfast dish or as a tea time snack.
