Quick banana and date muffins

These muffins are quick and easy to make. A great way to use up over-ripe bananas.

Delicious and very moist!

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Ingredients: (makes 12 muffins)

1.5 cups selfraising flour

1 teaspoon baking soda

1 teaspoon ground cinammon

3/4 cup lightly packed brown sugar

2-3 large ripe banana (the really black mushy ones no one wants to eat) – mashed

3/4 to 1 cup chopped pitted dates

1/2 cup sunflower or any other light tasting oil

2 eggs

1 Tablespoon vanilla sugar or your choice of vanilla flavouring.

 

To make:

Preheat your oven to 150 deg C. Line a 12 – hole muffin tin with paper cases.

Mix all dry ingredients in a bowl, including the dates

Mix all wet ingredients, including the banana, in another bowl or jug.

Make a well in the centre of the dry ingredients and fold in the wet ingredients until JUST COMBINED. This means the mixture will be a bit lumpy. That’s ok. This will make your muffins soft and moist.

Place the batter into the paper cases.Bake for approx 20 mins or until tops are golden and no longer soft. You can test either by inserting a skewer and removing it. If a few crumbs or non at all come on the skewer, then it is done. Take them out! If still moist and sticky, bake for a bit longer.

 

Tips:

  • Remember not to over-mix your batter. You really need a light touch when making muffins.
  • Mix the batter by folding/scraping the batter from the  bottom of the bowl upwards. That way you ensure even mixing without over-mixing the batter.
  • If you find some flour in the batter when scooping into the paper cases , do not panic.  if in the centre or at the bottom, It will mix when baking. If the flour is at the top of the batter in the paper cases, gently smooth out with your finger or add a bit of the moist batter ontop to cover it.
  • Keep bananas in the fridge as soon as they become over-ripe. They will be handy for when you want to make these yummy treats!

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Apple streusel wholemeal muffins

A few months back my husband rang me to ask a really important question; ‘ what’s the difference between a cupcake and a muffin?”

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Simply put: a cupcake is a mini fluffy cake while a muffin is a mini hybrid of a cake and a bread. It is more rustic, less sweet and lower in fat. Something you can enjoy with your morning tea or coffee, and smear with some butter and jam if you so wish. Some muffin recipes are more cake-like while others more bread-like

This recipe is closer to the bread-like variety and would be perfect as a loaf, sliced up for a special breakfast.

Before moving on to the recipe, I just want to share a funny apple discovery I made. The apples I used  today were purchased about 3 months ago and have been living in my fridge ever since. Apart from the skin shrivelling a bit, they were perfect. So if you have old apples, keep them in the fridge and use them when you want to bake.

This recipe is adapted from: http://www.folklifestyle.com/2011/09/whole-wheat-apple-muffins-with-walnut.html

The Recipe:

Makes 12

Prep Time:  10 mins

Bake time: 20-25 mins

Ingredients:

For the muffin mix:

• 1 1/2 cups plain flour

• 1 1/2 cups whole wheat flour

• 2 tsp ground cinnamon
• 1 tsp mixed spice (optional)
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup caster sugar
• 1/2 cup packed brown sugar
• 1/3 cup full fat plain yogurt
• 1/4 cup sunflower oil
• 2 large eggs
•  1 tablespoon vanilla sugar
• 2  large apples, peeled and finely chopped.
For the streusel topping:
• 4 tablespoons plain flour
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 50gm unsalted or lightly salted butter

• 1/2 cup chopped walnuts or almonds etc

To make:

Preheat your oven to 200 deg C.
Line a 12 hole muffin tin.

In a small bowl rub struesel mixture together to for a fine crumby mixture. Dont worry if a bit lumpy.

Mix dry sifted ingredients (except sugar) in a large bowl. Mix wet ingredients and sugar in another bowl.

Make a well in the centre of the large bowl, add the wet ingredients and the apples. Mix gently until just combined. This means the mixture will still be  a bit lumpy, That is perfectly fine.

You dont want to over-mix. I repeat: you dont want to over-mix.

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Place mixture into baking tray, and top with some of thee struesel mix.

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Bake for 5 mins, then reduce oven temp to 180 deg C and bake for another 15-20 mins.

Dont over bake.

Once done, remove from baking pan and allow to cool before eating.

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Enjoy!