Banana

I took some leftover bananas home from office and did not want to waste it and cannot keep, decide to do something about it. Search the website and came across Lily's Wai Sek Hong's blog, I do not know her and I found her recipe feasible and give it a try. I did not alter the recipe except the sugar, I use dark brown sugar and did not omit the spices.

Overall, the baked muffins are good and my collegues loved it, thanks Lily.

Below is her recipe -

Ingredients:

75g/3oz vegetable oil
250g/9oz self-raising flour or 250 g all-purpose flour + 3 tsp baking powder
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon(optional)
½ tsp ground nutmeg (optional)
115g/4oz caster sugar
1 tsp vanilla extract
1/8 tsp banana essence
2 large, ripe bananas
2 large eggs
125ml/4fl oz milk
10 walnut kernels (optional)

Method:

1. Heat the oven to 190C/375F/Gas 5.

2. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.

3.With a fork, beat together the eggs, vanilla extract, banana essence, oil and milk in a second bowl. Add the mashed banana and stir through.

4.Make a well in the centre of the dry ingredients and add the egg mixture, fold in with a biggest spatula (don't over mix) until it is a lumpy paste.

5. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and using an icecream scoop, spoon in the mixture until almost full. Top each one with a walnut kernel if you like.

6.Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.