Monday, 6 July 2009
blueberry and banana muffins
1/2 cup butter at room temp
1 cup caster/white granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
2 teaspoons baking powder
1/4 teaspoon salt (a pinch)
1 1/2 cups fresh or frozen blueberries
2 medium sized brown bananas (smashed with the back of a fork)
2 cups self- raising flour
1/2 cup milk
Heat oven to 375°F (180 c).
Grease 18 regular-size muffin cups (or 12 large size muffins) or line muffin tins with paper cases.
In a large bowl, beat butter and sugar until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter.
Fold in the remainder of the flour, and then the remainder of the milk.
Gently fold blueberries and mashed banana into the batter and spoon into muffin cups.
Bake 20 minutes, or until golden brown and springy to touch.
cook's notes: I probably have a half dozen different blueberry muffin recipes, this recipe takes a little more work with the mixer but it gives you a really light and fluffy muffin that melts in your mouth. And can I just say I was so happy to serve the muffins on the cake stand I made! *glee*
p.s. H has been quite poorly with the flu over the weekend so I got no crafting done, and very little of anything else. He is home today and appears to be on the mend or so it seems from his arguing with Scooby Doo on the tv, and earlier making paper lasagna...I don't know either but it was very important to him.