Banana muffin recipe
I hesitate to extract a recipe from the book as the notes on muffin-making offer a great deal of guidance and numerous suggestions for ensuring success. However, for those who would really like to try their hand at muffin-making, here is the Banana muffin recipe from the book for you to try right now:
Makes 12 standard-size or 11 large muffins
10 oz (280 g) plain flour*
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) bicarbonate of soda
¼ teaspoon (1.2 ml) salt
8-10 fl oz (240-290 ml) ripe banana purée (about 3 medium bananas)
4 oz (110 g) fine white granulated sugar
1 egg, beaten with a fork
3 fl oz (90 ml) milk or water
3 fl oz (90 ml) vegetable oil
2-3 oz (60-85 g) walnuts or plain chocolate chips (optional)
Method
1. Prepare muffin tins. Preheat oven to 375-400°F (190-200°C) for a conventional oven, Gas Mark 5-6.
2. In a large bowl, sift together flour, baking powder, bicarbonate of soda and salt. (Add chocolate if using.)
3. In another bowl, mash bananas thoroughly with a potato masher until puréed. Stir in sugar, beaten egg, milk/water and oil. (Add walnuts if using.)
4. Pour all of wet mixture into dry. Stir lightly just until evenly combined and no dry flour is visible. Batter should have a fairly thick dropping consistency.
5. Spoon into tins. Bake about 20 minutes until tops are lightly browned and spring back when pressed gently. Enjoy!
* With self-raising flour, omit baking powder; do not alter bicarbonate of soda.
Note for North American users: 10 oz (280 g) plain flour = 2¼ cups British plain flour. When using “all-purpose flour”, substitute 1¾ cups. Adjust liquid if necessary. 4 oz sugar = ½ cup sugar.
