Friday, 10 May 2013

Banana poppyseed muffins

I'm eating these as I type. A few long days of intense tandem feeding to beat this virus had me scouring the store cupboard for ingredients. Luckily I buy bananas in bulk as Charlie will sometimes eat 2 a day.
Muffins are a great way to use up the small amounts of muesli/nuts/fruit you may have lying around. For these I:

Pre-heated oven to 170'C (mine runs hot). Oiled a 12 space muffin pan with rapeseed oil. Using fingers as I've donated my pastry brush for artistic endeavours.

Mashed 2.5 bananas (one half was a discarded snack)
Mixed in 2 large eggs (same fork-save on washing up)
Mixed in about 3 tablespoons of ground soaked flaxseeds (I'm grinding and soaking a bowlful these days and adding to smoothies/pancakes etc - great veggie alternative to cod liver oil for omegas etc)

Melted about 1.5 tablespoons of butter and added once cooled slightly.
Added more poppyseeds than I meant to, about 6 tablespoons.
Added a handful of muesli.
Added a splash of milk.
Stirred in enough self-raising flour to make a wet, porridge-y type batter (a cupful?)

Spooned it into the muffin pan, filling them to the top- these don't rise for me. If you know why please let me know. Too little flour?

My temperamental oven cooked these in about 15 minutes. We're enjoying them with raspberry jam, they are light and moist and cake-y. I'd use grated apples in place of bananas and expect the same results. Yum and healthy.

Unfortunately the kids are eschewing them and asking for chewing gum and boobs respectively.
Hope you're all well
Nee x

1 comment:

  1. Arrggh, just wrote out a response to you but can't tell if it went to you. The gist of it is that I make something similar but also add 1/2 tsp of bicarb of soda, 1 tsp of baking powder and a pinch of salt. I also try to warm up the milk a little before adding to the mixture. They always rise very nicely!


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