PHILIPPINE NORMAL UNIVERSITY

The National Center for Teacher Education

The Technology and Livelihood Education Hub
Lopez, Quezon

S2 - TLE HE 03 – FUNDAMENTALS OF BAKING AND PASTY ARTS

TERM 3, A. Y. 2022-2023:

Name: Sherelyn Z. Ferman (3BTLE HE-B)

Name of Instructor: Mrs. Rhodora A. Ulan

NARRATIVE REPORT: BANNA MUFFIN

I. INTRODUCTION:
For our Fundamentals of Baking and Pastry Arts course requirement, we
were tasked with searching, providing and learning the recipe and procedure of
some Filipino bread including banana muffin. The objective of this practicum was
for us to be familiarized with the ingredients, techniques and process of baking.
As TLE Major students, this practicum is a great opportunity for us to learn the art
of baking. This narrative report aims to provide a detailed account of our
experience in preparing, baking, and evaluating the outcome of our banana
muffin recipe, highlighting the challenges we encountered and the skills we
developed along the way.

II. PREPARATION
Days before our activity, we went to Lopez Public Market to canvas the price
of the ingredients that we are going to use for baking. After canvasing, we
divided our expenses to the whole class to buy the ingredients for Banana Muffin.
Our class mayor assigned a group of students to go to the market and buy the
ingredients. To begin our activity, we provided a copy of the recipe for the list of
ingredients and the step by step process of Banana Muffin baking. We were
gathered at the Kitchen Laboratory of Philippine Normal University South Luzon
to conduct this activity. We made sure that our ingredients and personal
equipment were complete before starting.

III. INGREDIENTS
The ingredients of Banana Muffin that we used were fairly simple, consisting
of unsalted butter, granulated sugar, large eggs, bananas, vanilla extract, all-
purpose flour, baking soda, salt, and semisweet chocolate chips. We paid careful
attention to the precise measurements and ratios to ensure the best results.

IV. PROCESS
I started by creaming together softened butter with sugar. I added 1 lightly beaten
egg. In a separate bowl, I mashed bananas with vanilla extract and mix until blended. In
another separate bowl, I whisk together the flour, baking soda and salt. Then, I mixed
the dry ingredients into wet ingredients until incorporated. I folded in the chocolate chips.
I divided batter evenly into my 6-count muffin tin and sprinkle the remaining chocolate
chips evenly on top of the unbaked banana muffin. I baked it at 250˚F 30 minutes until
 PHILIPPINE NORMAL UNIVERSITY
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

the top is golden. I cooled it in the pan for 5 minutes then I transferred into a container to
be brought home.

V. CONCLUSION:
Baking banana muffins is an enjoyable activity has been a delightful and
fulfilling experience for BTLE students like me. Throughout the process, we
learned valuable baking techniques and we also had the opportunity to explore
our creativity and showcase our individual styles. Tasting the final product was a
moment of triumph and satisfaction. The moist texture, combined with the natural
sweetness of the bananas, made each bite a delightful experience. This
experience not only enhanced our baking skills but also enriched our
understanding of Filipino culture and cuisine. I am looking forward to more baking
sessions during this course.

VI. DOCUMENTATION