Great for breakfast or even with afternoon tea - I sometimes split these & toast them, serving them with a little butter - delicious ! You’ll notice that I publish quite a few muffin recipes on the blog - because I make them quite a lot ! This is because they are not only quick & easy to make, but also as they freeze well and can be adapted to suit whatever ingredients you happen to have in the house (for example, you could substitute the bananas in the recipe below for any other fruit like apples, raspberries or strawberries – to mention but a few).
This recipe is great for using up over ripe bananas -:
Banana Muffins
2 cups Flour
¾ cup Sugar
3 ½ tsp Baking Powder
½ tsp Salt
1 Egg, beaten
1 cup Milk
1 tsp Vanilla Essence
¼ cup Sunflower Oil
½ cup mashed Bananas
Mix the flour, sugar, baking powder & salt together in one bowl. In a separate bowl mix together the egg, milk, vanilla essence, oil and bananas. Then blend the wet & dry ingredients together – stir just to blend, do not over mix (the mixture will be a little bit lumpy, but don’t worry). Place spoonfuls into lightly greased muffin cups at bake at 190’C/375’F/Gas Mark 5 for around 20 minutes until done. Makes 12 decent sized muffins.
