Switch oven on to 200c
Get twelve paper* muffin cases or twelve silicon* muffin cases ready, in a muffin (deep) pan although a bun tin will do at a pinch.
1 x mug, sugar - any.
1/2 x mug, vegetable/sunflower oil.
2 x eggs (I use large, but med will do.)
3 ripe bananas. - although one extra or one less doesn't matter too much.
3 x tablespoons, milk - for dairy intolerant folk: goats milk/slightly watered down sheep(greek) yogurt works too.
1 x teaspoon, baking powder.
2 x mugs, self raising flour - sorry haven't yet tried out a gluten free version.
Nutmeg or ginger or cinnamon - optional.
With electric mix beat sugar and oil.
Add the eggs, beat them in thoroughly.
Add roughly broken up banana, allow mixer to break up banana until completely mashed in.
In a separate bowl /cup dissolve the baking powder in the milk, it will go very frothy.
Still using electric mixer, slowly add milk mixture to banana mixture. Sift the flour into the mixture and grate some nutmeg over the top.
With a large spoon, gently fold in the flour - do not be tempted to over mix or you will have concrete muffins, you want to stir just enough to get all the flour mixed in and no more.
Using a spoon and a small bowl scraper or even a knife, spoon the mixture into the muffin cases, you should get twelve good sized muffins from this recipe. (if you want to be posh you can sprinkle demerera sugar on top.)
Bake in the oven for twenty five minutes.Eat as soon as they have started to cool.
If they haven't all been scoffed on the first day, they do microwave nicely - twelve seconds on high - any more than fifteen seconds and you will burn your mouth. Any more than twenty and they turn into missiles!
* I bought some beautiful pastel coloured muffin cases - Tch, complete waste of time, on the right, you can see the supposedly yellow paper one, on the left the silicon case. I'll stick to silicon in the future and just use the pastel paper ones for 'decoration purposes' only.
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