Wednesday, 2 April 2008

Banana, Orange Blossom Honey, and Cashew Muffins

Banana, Orange Blossom Honey, and Cashew Muffins

2 cups self-raising flour
½ cup Mexican orange blossom honey (or any honey)
½ cup milk
2 eggs
¼ cup melted butter
2 ripe bananas mashed with a fork
3/4 cup chopped cashew nuts
pre heat oven to 375° .

Place paper baking cups into a muffin tin, or grease and flour the muffin cups.

In a medium bowl mix all the ingredients except for the cashews, the batter will be slightly lumpy. Carefully fold in the chopped cashew nuts.

Divide the batter evenly among muffin cups filling them about two thirds full.

Bake 15 to 20 minutes or until golden brown and spring back when the centre is pressed.

Remove from the pan and place on a wire rack to cool.
cook's notes: You could use pecans, or any other nuts in the recipe, I used cashews because the package has sat in the cupboard for ages unloved and unwanted. The muffins turned out light a moist, and I got good reviews from H, who recovered enough to stir the batter and nip off with a spoonful of batter to eat in the front room trailing batter on the carpet. And from M, who made happy noises on cosumming a muffin, so at the very least I managed to get rid of two freckled bananas that everyone else had rejected. The cashews blended well with the honey, and banana and the muffins tasted lovely with a little bit of butter.

1 comment:

Charlie P said...

Hello! Thank you for visiting the pigeon loft. I'm so excited to find a blog about two of my favourite things- food and jewellery! Your work really is beautiful. Keep up the good work!