My thanks to Muriel in Perth, Western Australia for both the recipe and the title of this recipe – Muriel makes these tasty muffins in a hurry when they’re needed. And let’s face it, if we’ve learned one thing from the various Lockdowns we’ve had over the past year, is that we’ve all got bananas hanging about..
There was no emergency on this sunny Saturday; I’d done my 10K steps, but I thought that in the interest of emergency bakers everywhere, I should give these a go!
Naturally, I’m incapable – you all know this by now – of leaving well alone, so I’ve added a few extra flavourings such as ground Cinnamon, and my own Vanilla Extract, for no reason, other than I can..
These easy, easy Muffins have a wonderful light, open texture – so delicious!
Like my easy banana cake http://eatingforireland.com/recipe/the-quick-and-easy-banana-bread/ – these Muffins are made by hand, in – virtually- one bowl! I’m loving it already..
It’s easy to clean up after too – always useful in my role as Queen of Emergency tidying… 😉
- A medium mixing bowl
- A dinner fork
- A sieve
- A large mixing bowl
- A hand whisk
- A spatula
- a Muffin tray, either well greased, or with Muffin paper cases.
INGREDIENTS: Makes 12
- 3/4 ripe Bananas – about 250g peeled weight.
- 1 large egg
- 1 teaspoon of ground cinnamon
- 1 teaspoon of Vanilla extract or paste – optional.
- 150g caster Sugar
- 30g Butter melted
- 2 tablespoons of Milk or Buttermilk
- 250g Self-raising flour
- Good pinch of salt
- 1-2 tablespoons of Demerara sugar – for topping
- Heat the oven to 170°Fan.
- Put the Muffin cases into the tray and leave to one side
- Sift the flour, salt and spices together into a medium-sized bowl
- Melt the butter
- Use the fork to mash the bananas in the large bowl
- add the egg, and beat together with the hand whisk
- Add the melted butter and whisk it in.
- Add the sugar, and whisk in.
- Add the Vanilla extract.
- Mix in the buttermilk or milk. Give everything one last good whisk
- Add all the sifted dry ingredients in one go – Switch to the Spatula now and mix until it all comes together. Don’t over mix it; when it’s done, it’s done. The mixture is quite stiff when finally mixed.
- Fill the Muffin cases 3/4 full only
- Sprinkle over the Demerara just before they go into the oven – I forgot to do that in these pictures..
- Pop in the oven for 18 -20 mins, until they are well risen and golden
- I was so annoyed with myself forgetting to sprinkle the Demerara over the tops before baking – I think it would add a lovely crunch.. Truthfully though, they’re delicious in any case.
- The texture of these is lovely – very open and soft. Muffins get tough if they’re mixed for too long (I read that somewhere 😉 )