BANANA MUFFINS
Ingredients:
4 medium bananas
2 tbsp honey or molasses
300g wholemeal self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon (or whatever spice you prefer – nutmeg, ginger, caraway seeds, etc)
4 oz seeds, toasted in a dry pan
4 oz dried fruit of your choice
2 eggs, beaten
A little milk
Method:
Mash the bananas in a big bowl with the honey – use a potato masher. Stir in the beaten eggs followed by the seeds and fruit. Sieve in the dry ingredients. This will leave some bran in the sieve, just throw it back into the bowl. Add enough milk to achieve a dropping consistency. Stir to combine and quickly divide between 12 prepared muffin cases set in a muffin tray. Bake for 20-25 minutes until well risen and then remove the muffins onto a cooling rack or you’ll get soggy-bottomed muffins, and no-one wants that. As soon as they are cool either put them in an airtight container or pop them into the freezer in a zip-lock bag. If you take one (or two) out and pop it in your lunch box it will be more or less defrosted by the time you get to work but you can always give a gentle warm in the microwave if it’s a tad on the cold side.
Source: notesonthemenu.wordpress.com
BLUEBERRY BANANA MUFFINS
Adapted from Martha Stewart
Ingredients:
1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup light-brown sugar
2 large eggs
2 ripe bananas (about 3/4 cup once mashed)
1/3 cup 2% milk
1 tsp vanilla extract
1-1/2 cup fresh or frozen blueberries
Direction:
- Preheat oven to 375 degrees and line a 12 muffin tin with paper liners
- In a medium bowl, whisk together flours, wheat germ, baking soda, and salt
- In the bowl of an electric mixer, beat together butter and sugars until it’s light and fluffy
- Add eggs one at a time, beating well after each addition
- In a small bowl, mash bananas with a fork and then stir in milk and vanilla
- With mixer on low, alternate adding flour mixture and banana mixture, starting and ending with the flour mixture. Mix until just combined and fold in blueberries
- Divide batter among muffin liners and bake for 25-28 minutes (rotating pan halfway through), or until cake tester comes out clean
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling
Recipe yields 12 muffins
Source: ericasweettooth.com
