Banana Muffins

Banana Muffins

Adapted from Spago

Makes 12 large muffins or one loaf

Ingredients:

• • 1 cup (125g) flour

  • 1 cup (120g) whole wheat flour

  • 1 tsp baking soda (Natron)

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamon

  • 1/4 tsp freshly grated nutmeg

  • 4 oz (113g) butter

  • *1/2 cup sugar

  • 1/2 cup light brown sugar, packed*

  • 1 cup (2 medium) mashed ripe bananas (I usually use around 4 bananas)

  • 2 eggs, lightly beaten

  • 1 tsp vanilla extract or 1 pkt. vanilla sugar

  • 1/2 cup coarsely chopped walnuts (optional)

  • 1 1/2 tblsp grated orange peel (optional)

  • * to * If you are not in the USA replace the sugars with 200g white sugar and a tblsp of any type of molasses or dark honey (Goldsaft works well in Germany, kithul or coconut treacle in Sri Lanka)

Method:

• 1. Pre-heat oven to 350F (160 C luft or 180 C). Line muffin pan with bio-degradable paper cups.

  2. Sift together flours, baking soda, salt and spices. Set aside.

  3. In a saucepan, melt butter over medium heat. DO NOT allow to brown. Blend in the sugars and remove from heat. Stir in the bananas. Make sure the mixture is not too hot and then add the eggs and vanilla. If it is too hot you will end up cooking the eggs. Stir till well combined. Then stir in the flour and fold in the nuts and orange peel.

  4. If the batter is not smooth and you have lumps of flour use either a balloon whisk or mixer to smooth the batter.

  5. Spoon the batter into the prepared tray. Each cup will be very full. Bake until golden brown and a cake tester comes out clean, 20 - 25 mins.

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