My very first blog post, how exciting!
Banana Muffins straight out of the oven! |
Having a quiet Sunday at home alone I decided to get creative and make some cakes to keep myself busy.. but it also had to be using ingredients that I already had so that I could be super lazy without a need to leave the house!
With a bunch of use over-ripe bananas that I had in the fruit bowl my decision was made! Having never made a good banana cake before, I went to my Australian Women's Weekly bible 'Cupcakes & Baking' for inspiration..and came across a banana muffin recipe which I've tinkered with to come up with my version below:
Ingredients:
2 1/4 Cups (335g) Self Raising Flour
3/4 Cup (165g) Caster Sugar
1/2 Cup (65g) Chopped Sultanas
1/2 Cup (70g) Coarsley chopped Pecans
1 Tsp Mixed Spice
1/2 Tsp Cinnamon
2/3 Cup (135g) Mashed Banana
2 Eggs, beaten lightly
1 Cup (250ml) Milk
1/2 Cup (125ml) Vegetable Oil
Method:
- Preheat oven to 200°C /180°C if fan assisted.
- Sift flour and sugar into a large bowl; stir in sultanas and pecans with mixed spice and cinnamon.
- Combine the rest of the ingredients together and then add to the flour mixture. Just mix until well combined but dont overmix as it is supposed to be lumpy.
- Transfer the mixture into 18 cake cases or silicone moulds and bake for 20 - 25 mins. They should be golden brown and springy to the touch when ready. If they're paler on top they're likely to be a bit more gooey on the inside too - so play it by ear depending on your oven and your cake preference!
0 comments:
Post a Comment