RagaMuffins
Labels: 100% sugar, she bakes
Wednesday, August 23, 2006
The bananas in the fruit bowl were over ripe and threatening to decompose. That's what you get for buying more than you can consume. *frown*
Always trying to make the best out of a bad situation, I decided to use the bananas for muffins instead of hurling the entire bunch into the trash bin.
A quick check in the fridge and cellar indicated I had all the ingredients, so away I went.
This is my #1 recipe for banana muffins at the moment. It's fluffy, tastes and smells delicious and terribly addictive. Best of all, it's dead easy to make. Here's a step-by-step photo tutorial:
Banana Muffins
Ingredients:
2 cups all purpose flour
1 cup white sugar
2 cups ripe bananas, mashed
1/2 cup/4oz butter or margarine
2 eggs
6 tbsp fresh milk
2.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
How it's done:
1. In a mixing bowl, cream butter and sugar until light and fluffy.
2. Add in eggs, mix until smooth and fully incorporated.
3. Stir in milk and mashed bananas. Mix well.
4. Sift in flour, baking powder, baking soda, ground cinnamon and salt. 
5. Fold in until well combined.
6. Scoop spoonfuls of batter into muffin tray lined with paper cups. Bake in pre-heated oven at 170C for 25-30 minutes or until golden brown.
7. Soft, moist and fluffy. Lekker!
Note: These muffins keep well for up to a week in the refrigerator. All you need to do is zap them in the microwave for 5-10 seconds to get the straight out of the oven taste.
The Dutchess of Cookalot whipped this up at 11:14 am
