History and Origin of Banana and Sultana Raisin Muffins
Muffins are a type of sweet or savory small bread that originated in 18th-century English cuisine. Traditionally, they are characterized as being small, fluffy, and easy to prepare. In Latin America, this type of preparation has been adapted with local flavors and fruits, giving rise to various versions such as banana and sultana raisin muffins.
This type of muffin is known by different names in the Latin American region. In countries like Mexico and Colombia, they are usually simply called "banana muffins," while in Argentina or Chile they might be identified as "little pancakes" or "banana little cakes." The sultana raisins add a sweet touch and a special texture, making them very popular for breakfast or a snack.
The combination of banana with spices like ginger and cardamom became popular thanks to the influence of Arab and English culinary traditions in Latin America. In this way, banana and sultana raisin muffins represent a traditional sweet that combines international ingredients with the tropical flavor of banana.
How to Make Banana and Sultana Raisin Muffins
Ingredients:
Sultana Raisin, Apples, Low-Fat Buttermilk, Egg Whites, Vegetable Oil, Honey, Unbleached White Flour, Stone-Ground White Cornmeal, Baking Powder, Baking Soda, Brown Sugar, Ground Ginger, Ground Cardamom, Bananas.
Preparation Steps:
Preheat the oven to 190°C and prepare the muffin tins by either lining them with cupcake papers or giving them a light spray of cooking spray.
Combine the raisins and juice, let them rest for 5 minutes.
Add buttermilk, egg whites, oil, and honey.
Beat until smooth.
Sift the flour, cornmeal, baking powder, and baking soda together.
Add the brown sugar and spices, beat until mixed.
Add the bananas and mix lightly.
Combine the wet and dry ingredients and stir "just to mix".
Pour into the prepared muffin tin and bake for 25 minutes.
