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Sunday, April 16, 2017

Banana Bread Muffins


Really simple recipe, moist and fluffy muffins, great way to use those old black bananas
Source: family recipe
Difficulty: 1 (out of 5)
Taste: 5 (out of 5)

Ingredients:
- 50 g margarine, melted
- 1/2 cup sugar
- 1 egg
- 1 cup all purpose flour
- 1 tsp baking soda (pour 1 tsp lemon extract or vinegar over the soda and mix until all bubbles up, to prevent soda taste)
- 1/4 tsp salt
- 2 tbsp milk
- 2 bananas, smashed with a fork
Total: 6 muffins

Directions:
1. Mix eggs, sugar, salt, margarine, milk, flour, baking powder, and bananas (in that order). You can do all the mixing with the same fork you used to smash the bananas. No need for a mixer here.
2. Pour into 6 muffin tins (I used silicon, this way there is no need to line them or oil them). Bake for 30 minutes in an over preheated to 350F (or 380 for my oven - it wants to feel special).
3. Let the muffins cool before removing from the muffin tins.

Afterthoughts:
- These are very moist, light and not overly sweet. Great for breakfast or snack or picnic.
- The prep is less than 10 minutes. The longest part is pouring the batter into the muffin tins.
- They also freeze really well.
- If you double the recipe, you can use a 9x13 inches baking pan.

1 comment:

Angie Schneider said...

Good to know that they are not overly sweet because I am trying to cut down the intake of sugar. They look very tender and moist.