Friday, 23 November 2007

Banana and Coconut Muffins

Banana Coconut Muffins


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.)

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