Saturday, 19 January 2013

Banana and cinnamon muffins

For these muffins you will need two large overripe bananas, which is why you should never throw away your bruised or blackened bananas, just pop them into the freezer as they are (skin on) to have when you feel the need for this recipe or any other that requires bananas. They look quite gross once defrosted but the flavour is as good as ever!
These muffins are quick to make and yummy yummy yummy!! Great for smoko or to fill a gap in the farmers lunch box

  • 2 c self raising flour
  • 1/3 c plain flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 c firmly packed brown sugar
  • 1 c mashed banana
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/3 c vegetable oil
  • 1/2 tsp ground cinnamon extra (for topping)
  • 125g cream cheese (softened)
  • 1/4 c icing sugar
Preheat the oven to 180 Degrees Celsius (fan bake). grease a muffin tin or fill with cases, you will need 12 spaces about 1/3c in size. Sift flours, cinnamon, soda and sugar into a bowl. stir in the mashed bananas. in another bowl combine the eggs, buttermilk and oil. Then add this to your flour/banana mixture.
Divide the mixture among your pan holes and then bake for 20 minutes. Stand your muffins for 5 minutes int he tin before taking out and putting on a wire rack to cool.
To make the cream cheese icing combine the cream cheese and icing sugar and stir until smooth. Spread your icing onto the muffins once cold and then top with a tiny sprinkle of cinnamon to finish

  • Buttermilk is the best but if you don't have any to hand then normal milk is fine.

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