Food Snacks

Banana berry muffins

29 August 2012

These muffins are ridiculously good. Banana muffins alone are are amazing, but the surprising berry chunks in these added just a little bit extra deliciousness. A sweet, juicy surprise in almost every bite. Bananas and berries are a great combination.

I am forever seeing recipes online for berry this, berry that, with listed ingredients including  half a kilogram (one pound) of berries. Whaaat?! Here, a 250g (half pound) punnet of blueberries or raspberries is generally about $3-$7. So I used frozen berries for these muffins, and they still tasted superb.

I judge a recipe by asking one simple question: Would I make it again? In this case, I definitely would.

(I hope you are enjoying my photos as of late. Alex has been teaching me some new techniques, although I would like to start incorporating props into my photos too. I usually bake at night but I do try to avoid night time photos if I can, although it’s often unavoidable. We still only have one set of plates which you might already be sick of seeing, as well as my lovely pastel reusable cupcake liners.)

Banana berry muffins
Yields 12
Print
Ingredients
  1. 3 ripe bananas
  2. 2 eggs (sub 2 tbsp ground flaxseed + 6 tbsp water)
  3. ¾ cup sugar
  4. 40g (1.4oz) butter or margarine, melted
  5. 1 ½ cups plain flour
  6. 1 cup berries (fresh or frozen)
  7. 1 tsp bicarb/baking soda
  8. 1 tsp baking powder
  9. ½ tsp nutmeg
  10. ¼ tsp salt
Instructions
  1. Preheat oven to 190°C/375°F (fan-forced 170°C/340°F). Prepare a 12-capacity muffin tin with paper liners, or grease lightly with margarine or canola spray.
  2. Mash the bananas in a large bowl. Add the eggs and sugar. Gradually mix in the melted butter.
  3. In a separate bowl, sift the flour and mix together all dry ingredients.
  4. Gradually add the dry mixture to the banana mixture. Mix until just combined. Stir in the berries.
  5. Pour the batter into prepared muffin tray, with each muffin cup about ¾ full. Cook for about 25 minutes, or until lightly browned on top.
Notes
  1. For the egg substitute, mix flaxseed and water in a small bowl. Let sit while preparing other ingredients and mix every so often.
Adapted from Adventures in Cooking
niveous moon http://niveousmoon.com/

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