Having bought a couple of packs of reduced price bananas (20p for 5!) recently and not wanting them to go to waste, I’ve slightly changed my Banana and Choccie Chunkie Muffin recipe, which incidentally was the first ever post on my blog back in May 2011, to produce these:
Instead of using butter, I’ve substituted it 80% for Farrington’s Mellow Yellow Rapeseed Oil and 20% milk.
280g Plain flour
5ml Baking powder
5ml Bicarbonate of soda
2.5ml salt
125g Soft brown sugar
3 large, over-ripened bananas (about 450g peeled weight)
1 egg, beaten
90ml Rapeseed oil
60m Milk
Fan oven: 170°C.
1. Line a deep, 12 cup, muffin tin with tulip paper cases.
2. In a large bowl place the flour, baking powder, bicarbonate of soda, salt and sugar. Mix these together thoroughly with a fork to get some air into the dry mixture.
3. In another bowl mix together the mashed bananas, beaten egg, rapeseed oil and milk.
4. Make a well in the dry ingredients and add all of the wet mixture. Mix both together quickly for no longer than 20-30 seconds until just combined. Make sure that you scrape the sides and the bottom of the bowl properly to incorporate all of the dry mixture but DO NOT BEAT the mixture or worry about small lumps.
5. Fill each muffin cup to about 3/4 full. This will then make 12 muffins.
6. Bake for 20-25 minutes until the tops are slightly browned and spring back when touched.
7. Transfer the cakes to a cooling rack until cool.
I also made up a batch of blueberry muffins using oil and milk as the butter substitute, so I’ll share the recipe shortly for those too.
