Saturday, 19 January 2013

Breakfast banana muffins

With breakfast being so rushed and dull on weekdays, I do like to make something nice if I have time at the weekends. Also the very overripe bananas in the fruit bowl were crying out to be used up. I have made many banana muffins before, but this recipe was by far the best. The secret to a very light and fluffy muffin, is to not over mix, so even if the mixture looks a little lumpy that's fine. I left out the pecan nuts and put a dollop of maple syrup in the mix instead. I also added a little more milk as the mixture seemed to be quite dry. For a little extra sweetness I mixed some demerara sugar with cinnamon and sprinkled this on top of each uncooked muffin. This is another recipe from the 'Good Housekeeping' book.

Makes 12
275g self raising flour
1 tbsp bicarbonate of soda
1 tsp salt
3 very ripe bananas, peeled and mashed
125g golden caster sugar (I used normal caster sugar)
1 large egg
50ml milk
75g melted butter
50g chopped roasted pecan nuts

Preheat the oven to 180ºC. Line a muffin tin with 12 paper cases. Sift together the flour, bicarbonate of soda and salt and put to one side.
Combine the bananas, sugar, egg and milk, then put in the melted butter and mix well. Add the flour mixture with the nuts, stirring quickly and gently with just a few strokes. Half fill the muffin cases.

Bake for 20 minutes or until golden and risen. Transfer to a wire rack and leave to cool. (Even better, eat warm from the oven)

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