Oh look…a steaming hot muffin, with a little Maggie Beer Burnt Fig Jam and a dollop of natural yoghurt….yum! Now where did it go?? <Looks the other way….>
I make these muffins every so often for school lunches, although last week I ate one (okay, maybe two!) with jam and yoghurt as a little ‘grown up’ touch for afternoon tea. I even invested in a good quality silicone muffin pan so I can make them without patty cases.
So here’s the recipe…tried, tested and quite often modified…
1 1/2 cups Self Raising Flour
1/4 teaspoon Bicarbonate of Soda (I skip this if I’m using good quality flour)
1/2 teaspoon cinnamon or mixed spice (or none at all…or just add a little vanilla)
1/2 cup or less of sugar (raw, brown or ye ole regular caster sugar)
1 or 2 mashed ripe bananas
1/4 cup olive oil
3/4 cup milk
1 free range egg
I mash up the banana with a fork, add sugar and egg and mix together, then add oil and milk and swish around. Finally I add the flour and gently combine with a spoon, careful not to overmix.
You can throw in 1/2 a cup of choc chips or sultanas at the end, if you like. And because I like to play with recipes, sometimes I use less milk (about half a cup) and add 2 tablespoons of natural greek yoghurt, which gives them a really lovely texture. Buttermilk is a good substitute too!
Spoon the mix into muffin pan (and cases if needed!) and bake at 180C fan forced oven for approx 15 minutes. I tend to go by the smell of the oven (in case they bake too long!), and the spring of the muffin – a nice bounce back to tell me they are baked to perfection!
PS the pretty chocolate swirls in the small photo above were made by splitting the mix in two and adding some cocoa to the second bowl. I then spooned in half and half and used the end of a teaspoon to create a quick swirl.
How do you serve your muffins? Plain? Buttered? With jam? Hot or cold?