Someone wanted to bring muffins to school this week, so I made banana muffins
I think muffins are so great in many ways as they do not have all the cream and garnish on top as the cupcakes. They are excellent to bring to the school, at work or as a snack when I take a walk in the woods.
It is a cake, but not as sweet and sticky to bring in your lunch box. – And remember, they can be eaten in the comfort of your own home too
Make 8 to 10.
- 10 oz (280 gr) flour
- 1 /2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 pinsh of salt
- 3.5 oz (100 gr) sugar
- 1 egg
- 3.5 oz (100 gr) yoghurt plain
- 7 fl oz(2 dl) milk
- 2 fl oz (0.5 dl) canola oil or other tasteless oil
- 1 medium overripe banana
- 3 teaspoons lemon juice, freshly squeezed or form a bottle
* Canola oil can be exchanged for melted butter.
* Yogurt can be replaced with buttermilk or regular milk. If using regular milk, exshange the baking soda for baking powder.
Beat together eggs, milk, yogurt and oil in a separate bowl. If using vanilla extract, add it to the mixture.
Mash the banana with a fork and add lemon juice.
Stire the mashed banana into the wet ingredients.
Add all the dry ingredients together in the mixing bowl.
On low speed add the the banana/milk mixture and stir until it just combined. Try not to over work the batter, otherwise the muffins will be heavier in consistency.
I used large liners today in my regular muffin tray and filled with batter to the same height as the edge of the muffin tray.
Sprinkle a little sugar or brown sugar on top if desired.
Because we all have different tastes and I’ll be happy if someone just mention chocolate. I added chocolate chips into the second half of the same batter … ..
…. and sprinkled some extra chocolate chips on top too.
Bake in middle of oven at 350 F (180)degrees for 30 minutes . Banana gives the dough a slightly different texture and need longer baking time than regular batter. So test them by incert a stick in the center of a muffin, to see if it comes out dry.
Let muffins cool in muffin tray for 10 minutes, before placing them onto a wire rack.
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