Recipe of the Week/Month

This is recipe from my mummy.  I grew up eating banana muffins so I know this recipe by heart which makes it surprisingly hard to write down seeing I just do what I know, adding a bit of this here and there. Alex and I both only eat bananas when they are just ripe, as soon as they start to go brown neither of us like them, I hate that powdery texture, I like them sharp and crisp.  We have bananas every weekday but too often someone brings morning tea to work and we don't eat our bananas and they turn brown. If I am short on time I simply peel them, put them straight into a sandwich bag and into the freezer to use another time, otherwise I make this yummy banana muffin recipe. I freeze the muffins and Alex takes one every day to work, he complains as soon as they run out!  He prefers them without choc-chips but I love them!  Enjoy.


Choc-Chip Banana Muffins


1 egg
60g butter, softened
3/4 cup caster sugar
3/4 cup milk
1 teaspoon vanilla essence
1 1/2 cup self-raising flour
1-2 bananas, mashed
1 cup chocolate buds

1. Preheat oven to 180 degrees C.  Coat either one large 6 hole muffin tin or one smaller 12 hole muffin tin with non-stick spray or use paper liners.
2. Cream the butter and sugar in a large mixing bowl until light and fluffy.
3. Mix in the vanilla essence, banana and egg.
4. Add the milk and flour and mix until combined.  
5. Spoon mixture into muffin tins, filling each cup until two thirds filled.
6. Bake in preheated oven for 20 minutes.  Leave in the tray for five minutes before transferring to a cooling rack.  While warm spread the top of the muffins with butter and sprinkle with cinnamon sugar.

As you can see I used beaters rather than mixing with a spoon because I was a lazy bum.  They would probably be lighter and fluffier if I had mixed with a spoon.