Breakfast banana muffins
Nothing beats a basic banana muffin in creating the most magical smells to tempt the olfactory and gustatory senses. 🙂
We had 5 seriously ripening bananas sitting in the fridge since last Friday that needed to be used up pronto, and no self raising flour or baking powder to use with the plain flour. So yesterday at lunchtime, I went out to the shops and grabbed two 1kg packs off the shelf…and apparently so did DH, so now we have four packs in the larder!!
I like this recipe a lot! It’s very simple and doesn’t call for complicated ingredients, or a lot of ingredients for that matter. It’s also fairly foolproof for a beginner baker, and I can finish everything within 40 minutes from the point of taking out the butter to melt, mashing the bananas, sifting the flour to greasing the tin and pouring the mix in. And in the 15 minutes that it’s in the oven, I can wash up and we’re done for the night.
Recipe: Banana Muffins (makes 12 muffins)
4 Large bananas, mashed
1/2 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
pinch of salt (original recipe calls for 1/2 teaspoon salt, but I don’t really think it’s necessary)
1 1/2 cups self raising flour
Mix the mashed banana, sugar, egg and margarine together. Set aside.
Sift the flour and salt into a separate bowl.
Mix the ingredients from both bowls together, and be sure not to over-stir, otherwise the muffin texture will turn out rubbery.
Pour into a greased muffin tray, and bake in a preheated 180 deg Celsius oven for approximately 15 minutes.