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Archive for the ‘Muffins’ Category

Banana Muffins

Wednesday, August 25th, 2010



If you buy bananas, there’s a chance your fruit bowl will have some of these occasionally:


And possibly if you’re anything like me… they might be even a little browner. Ok a lot. But you get the idea. Now I do two things with ripe bananas. One is I chop them up and freeze in a zip lock bag to use in smoothies. Two is I bake with them.


Now this recipe has to be the easiest banana muffin recipe in the world. No exaggeration. The other thing about this recipe is that it is extremely kid friendly. It’s one of those dump and mix recipes.


Banana Muffins


Ingredients:


1 1/2 C SR Flour
1 C Sugar
3 Ripe Bananas
4 Tbs Butter/Spread/Marg
4 Tbs Milk
1 Egg


Method:


Preheat the oven to 180C. Add all the ingredients to a bowl and using a stand mixer or handheld mixer combine on a low setting. I don’t even chop up the banana I just break it into pieces and let the mixer do all the work. Once all the ingredients are combined (you can still have a few lumps of banana) divide amongst 12 muffin holes or if you want to make mini muffins you can make about 30 – 40 depending how generous you are with the mix. I use a large ice cream scoop for the regular muffin size and a truffle sized ice cream scoop for the mini muffins. You can also add chocolate chips for a variation. Cook for 18 minutes in a 180C oven for regular muffins or about 10 minutes for mini muffins.


And you should end up with something like this…




Mrs Neurotic’s Apple Crumble Muffins

Saturday, July 21st, 2007

Who doesn’t like muffins? And who doesn’t like Apple Crumble? Well I got a craving for apple muffins one Sunday morning and a craving for that yummy crumble topping and that is how this recipe was born. I couldn’t find a recipe I liked (it can’t be possible for me to be the only person with this secret desire!) so I tweaked a muffin recipe I had and added my own crumble topping.

Ingredients:
1 1/2 cups Self Raising flour, sifted
1/2 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup unsalted butter softened (or salted butter but minus the salt from the recipe)
1 large egg, slightly beaten
1/2 cup milk
1 cup chopped tinned pie apples apples

Crumble Topping:
1/4 cup brown sugar
1/4 cup butter
1/2 teaspoon ground cinnamon
3-4 Tablespoons plain flour

Method for Crumble Topping:
In a small bowl mix together flour, sugar and cinnamon. Add butter and rub together till crumble forms (should be a cross between crumbs and biscuit dough), set aside and make batter.

Method for Muffin Batter:
Sift together dry ingredients into mixing bowl (I just whisk them all together, a nice trick I learnt from Martha). Rub butter into dry ingredients until fine crumbs form. Lightly whisk egg and milk. Add to dry ingredients all at once, stir together just until all combined (don’t worry if there are any lumps as over mixing can create tough muffins).

Gently fold in apples. Spoon batter into muffin tins (I use my clicky ice cream scoop), filling each about 2/3 full. Sprinkle with crumble topping. Bake in 375° F, 190° C or 170° C fan forced, oven for 25 minutes or until golden brown (takes me about 20).

Makes about 12 muffins.

We have these for Breakfast As on weekends we have one sweet cooked breaky day and one savoury… Every time I make these they disappear and there are no leftovers. So I assure you they will be a hit!

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