Saturday, August 21, 2010

Banana Bran Muffins

This is a great recipe for using up bananas, the riper the better. They are best served warm too. If you are not sure of the consistency of muffin mix before you cook it you may struggle a little, as the milk content is only an estimate, if at all, depending on how 'mushy' the bananas are.
It is another recipe from Alison Holst but I omit the walnuts.

¾ cup flour
¾ cup wholemeal flour
¾ cup brown sugar
½ cup wheat bran
2 tsp baking powder
2 tsp cinnamon
½ cup sultanas

50 grams butter
1 egg
1 ½ cups mashed banana
1 tsp vanilla
Milk, as required

Mix all the dry ingredients in a bowl and toss to mix adding the sultanas too.
Melt the butter to liquid and then add egg, mashed bananas and vanilla and mix with a fork to combine.
Add the liquid ingredients to the dry and fold in, adding more milk if muffin consistency is not reached.
Spoon into 12 medium muffin tins that have been well sprayed or greased. (I use margarine on a kitchen paper towel)
Bake at 200ÂșC for 10-15 minutes for until the centres spring back when lightly pressed.
Bang muffin tins on floor or bench to loosen and let cool on a wire rack.

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