blueberry and banana muffins

Blueberry and Banana Muffins

ingredients:

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.

Banana and Coconut Muffins

Banana Coconut Muffins

Ingredients

2 cups self-raising flour
3/4 cup caster sugar
½ cup milk
1 egg
2 tablespoons melted butter
2 medium sized freckled bananas
1 cup desiccated coconut
1 teaspoon vanilla extract

pre-heat oven to 400F.

Place paper baking cups into a muffin tin, or grease and flour the muffin cups. In a medium bowl place the banana and mash it with a fork, add the flour, sugar, milk, egg, butter, coconut, and vanilla and mix well, the batter will be quite thick and lumpy ( for a smoother consistency feel free to use an electric mixer though I mixed it by hand). Divide the batter evenly among muffin cups filling them about two thirds full. Sprinkle the cups with a small amount of sugar or oats or a little desiccated coconut if desired. Bake 20 to 25 minutes or until golden brown. Immediately remove from the pan. Enjoy while still warm or wait for them to cool.

cooks notes: I made these muffins because I had to rather freckled and browning bananas that were at the state of needing to be used in something or composted. I thought it was better to use them. They turned out very light a fluffy, very cake like in consistency, H thought they were brilliant at least. They were a nice alternative to the normal banana nut muffins I usually make that have pecans cinnamon and brown sugar. Most cakes and muffins that call for the use of banana work much better with freckled and over ripe bananas when they are at their sweetest ( and no one else will eat them so they will just sit in the fruit bowl until petrified or they carry themselves to the garbage.)