I can’t believe it’s been a whole week since I last posted, I’ve really had blog-guilt over the past seven days! It’s been a hectic week, I’ve been working lots of overtime shifts at my part-time job and also had an interview for a graduate job (fingers crossed!) Next week will be another crazy few days as I will be graduating on Wednesday! I’m so certain I will trip up the stairs to the stage as I’m a joke in heels…
Today is the first day I’ve had off in a while so I decided to make use of the overripe fruit I had lurking on my shelves and bake some of these lush muffins. They’re really moist, light and almost healthy, but I couldn’t resist a dollop of icing on each.
What you will need:
3 ripe bananas
250g self raising flour
1 tsp baking powder
Half tsp bicarbonate of soda
Pinch of salt
1. Preheat the oven at 190C/gas mark 5
2. Melt the butter and leave to cool
3. Mix the flour, baking powder, bicarbonate of soda, salt and caster sugar together
4. In a separate bowl, beat the eggs and add the milk and melted butter. Mash the bananas (I find using your hands best/sickeningly therapeutic) and add them and the blueberries to the mixture
5. Add this mixture to the dry ingredients and stir together, making sure not to over-mix
6. Grease twelve muffins cases and fill them to the brim. Bake for around 20 minutes or until golden brown
7. When cool, add a dollop of icing on each or miss this step if you fancy a more healthy snack!
Soooo easy and really tasty! I always seem to have fruit hanging around towards the end of its life and baking with it is a really good way to avoid waste! Make sure you’re thorough when greasing the cases, you don’t want the muffins sticking because believe me, it just slows down the whole get-in-my-gut process…