Banana and cinnamon muffins
Moist and sweet, nuts or chocolate chips can be added for variety.
350 g plain flour
3/4 teaspoon salt
1½ teaspoons baking powder
1½ teaspoon bicarbonate of soda
2 teaspoons ground cinnamon, plus extra to sprinkle
160 g caster sugar, plus extra to sprinkle
375 ml buttermilk
1/2 teaspoon vanilla extract
70 g unsalted butter, melted
400 g peeled banana, mashed
a 12-hole muffin tray. lined with paper cases
Preheat the oven to 170°C (325°F) Gas 3 Put the flour, sugar, salt, baking powder bicarbonate of soda and cinnamon in a large bowl and beat with a handheld electric whisk until combined. Put the buttermilk, egg and vanilla extract in a jug and mix to combine. Slowly pour into the flour mixture and beat on slow speed until all the ingredients are incorporated. Pour in the melted butter and beat until incorporated. Stir in the bananas with a wooden spoon until evenly dispersed. Spoon the mixture into the paper cases until two-thirds full and sprinkle a little extra sugar and cinnamon over the tops. Bake in the preheated oven for 20-30 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
( Note - All spoon measurements are level, unless otherwise specified. All eggs are medium, unless otherwise specified. It is generally recommended that free-range eggs be used. Uncooked or partially cooked eggs should not be served to the very young, the very old, those with compromised immune systems, or to pregnant women Ovens should be preheated to the specified temperature. Recipes in this blog were tested using a regular oven. If using a fan-assisted oven. follow the manufacturer's instructions for adjusting temperatures ) .
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