LIVINGLIVING
Banana and walnut muffins
Jill Dupleix, Saturday Kitchen
Or bake with peanut butter and
chocolate chips…. Slit open the banana
skin then slice open the banana and
spread one teaspoon of peanut butter
along the inside then shake in a small
handful of chocolate chips. Wrap the
outside with tin foil (but leave open) and
bake as above. [Just don't tell anyone you
read about this in a magazine dedicated
to diabetes health. Even though peanut
butter has its merits, as does dark
chocolate, this combination, along with
baking the banana - which brings out
its sugars - will impress no one with its
Ingredients
75g/3oz melted butter
250g/9oz self-raising flower
1 tsp baking powder
½ tsp bicarb of soda
pinch of salt
½ tsp ground cinnamon
½ tsp ground nutmeg
115g/4oz caster sugar
1 tsp vanilla extract
2 large, ripe bananas
2 medium eggs
125ml/4fl oz milk
handful walnut kernels (if wanted)
Method
Heat the oven to 190C/375F. Melt butter,
allow to cool. Mash the bananas. Sift the
flour, baking powder, bicarbonate of soda,
salt, cinnamon and nutmeg together in a
large bowl, add caster sugar and stir.
Beat the eggs, vanilla extract, butter and
milk in another bowl. Add the mashed
banana and stir.
Make a well in the centre of the dry
ingredients and add the egg mixture,
stir with a fork (don't over mix) until it is a
lumpy paste.
Set paper cases into the moulds and
spoon in the mixture until almost full. Top
with a walnut kernels.
Bake 20-25 minutes or until the muffins
come away from the side of the pan when
touched. Remove and rest the tray on a
wire rack 5 mins before handling.
health benefits. Tastes great though, and
can also be done on a barbeque too.]
Top tips
1. Store away from sunlight,
2. Do not store in the fridge.
3. Use overripe bananas in recipes (you
can even freeze them to use later).
4. Use a ripe banana to 'bring on' other
unripe fruits - put a ripe banana in a
paper bag with the fruit, such as an unripe
avocado) and leave a few days and see
what happens!