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September 16, 2007
The easiest Banana Muffins ever!
Bananas are meant to be eaten fresh, but they are also meant to be forgotten in the fruit bowl where they become overripe. Then they are meant to be baked into delicious, golden topped banana muffins. It is their destiny!
I am sure all you bakers out there will agree with me when I say that you probably buy double the amount of bananas you need, because deep down you know that half of them are going to end up in a mixing bowl, all overripe and pungent on their way to becoming yummy cakes or muffins. My hubby always rolls his eyes when I pick up a big bunch at the grocery store, he rolls his eyes even more when a few days later, he sees them going soft and speckled with black in the fruit bowl. Then I get baking and it is my turn to roll my eyes.
Here is a tried and tested banana recipe that I swear by. I have forgotten the countless number of times I have made these for picnics, playgroups and breakfast get-togethers. They rise beautifully every time and fill the house with the warm smell of cinnamon and sugar crusted bananas.
MY BANANA MUFFINS
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Makes : 12
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Ingredients
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2 1/2 cups self-raising flour
3/4 cup caster sugar
1 cup milk
1 cup mashed ripe bananas
2 lightly beaten eggs
1 tsp vanilla extract
1/2 tsp mixed spice
1/2 tsp ground cinnamon
1/4 tsp bicarbonate of soda
1/4 tsp salt
150g unsalted butter, melted and cooled
Method
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Preheat oven to a moderately hot 200oC [400oF]. Line a 12-hole standard muffin pan with patty cases.
Sift flour, salt and bicarbonate of soda into a bowl. Add the sugar and mixed spice. Stir through the flour. Make a well in the centre. In a jug mix together the milk, eggs, butter, mashed bananas and vanilla extract. Pour this mixture into the well made in the dry ingredients. Fold the mixture gently with a metal spoon until just combined. Be careful not to over beat the mixture or the muffins will become tough and rubbery. The mixture should still be lumpy. Divide equally among patty cases, filling each hole to about three-quarters full. Bake muffins for approximately 20-25 minutes until golden and cooked through.
Notes : Leave the muffins in the pan for 5 minutes, then turn onto a wire rack to cool. Eat warm or chilled with icing. Cold muffins can be frozen for up to 3 months in a freezer bag.
Posted by Gel at September 16, 2007 8:17 PM
