This recipe of Banana and Cinnamon Muffins is such a nice recipe to try when you feel like you really want to bake something. You know – actually BAKE something that requires a lot more skill than just stirring.
Let’s face it, not everyone is destined to bake wonderful fluffy cakes and concoctions. No matter how hard you try (sometimes) your cake ends up with a hole in the middle, flat as a pancake. Trust me, this happens to me too. I knew a lot of people that stay clear from the pastries and cake section in a recipe book.
But do not despair – I too had to persevere – and let me tell you, it is worth it! Once you present your fluffy baked goodness to the crowd (in my case my hubby that doesn’t do cream, icing, custard, mousse and cake and my little toddler that has one word in mind when he sees cake: CHOCOLATE cake mum?) – It will be worth it! Even if they don’t marvel at your genius…
This recipe always jumps up in my head when I see the bananas getting all black and unappetizing. It is a great way to use the ingredients that would otherwise end up in the bin. Add your own secret ingredient to create great flavors, like nutmeg or all spice – you can even add a little lemon zest or grated carrots for variety.
Both way, these Banana and Cinnamon Muffins cannot disappoint even the toughest and pickiest crowd!
|Prep Time||10 min|
|Cook Time||20 min|
- 250 ml butter softened
- 250 ml brown sugar
- 2 large eggs seperated
- 4 ripe bananas peeled and mashed
- squeeze lemon juice
- 10 ml vanilla essence
- 4 cups flour
- 10 ml baking powder
- 7 ml ground cinnamon
- pinch salt
- 400 ml cold milk
- In a medium mixing bowl, cream the butter and sugar together, until pale and fluffy.
- Add the egg yolks, and mix again.
- Add the bananas, lemon juice and vanilla essence , mix until just incorporated.
- Sift the dry ingredients and add simultaneously with milk - to the butter mixture until just incorporated.
- Beat the egg whites until stiff and fold into batter. Don't over mix.
- Add spoonful of batter into your muffins pans by filling them up ¾. Bake for 20 minutes at 180 degrees Celsius.