Monday, 4 September 2023

BANANA MUFFIN 


These are incredibly moist muffins and are very simple to make. Once they have cooled completely, place them in an air tight container and by the next day, the paper liner will easily peel off.




DRY INGREDIENTS



1/4    cup white sugar
1/4    cup brown sugar
1       tsp baking soda
1       tsp, heaping  baking powder
1/2    tsp salt
1/2    tsp cinnamon
1 1/2 cup all purpose flour



WET INGREDIENTS


4      large bananas, mashed ( or 5 if they are small)
1     flax egg ( 1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for about
       15  minutes)
1/3  cup water


METHOD


1. Preheat oven to 350 F.

2.  Prepare muffin pan by placing a  paper liner in each individual section. 

3.  Combine wet and dry ingredients in separate bowls. 

4. Combine wet ingredients with the dry ingredients and mix.

5.  Divide evenly between the muffin liners.

6. Place in preheated oven and bake for 20-23 minutes or until the a toothpick placed
    in the center of a muffin comes out clean. 

7. Remove from the oven and place on a cooling rack. I immediately remove the 
    individual muffins from the pan and place on  cooling rack being careful not to 
    burn yourself. 

8. Store in an air tight container. The next day the paper liner will easily peel off. 

9. Enjoy!




TIP 


If your bananas are very large you may have extra batter and the recipe will yield extra muffins. The bake time on these extra muffins, may be less than the first batch as you are cooking fewer muffins.



CARROT CAKE ZUCCHINI MUFFINS


What a treat these easy to make muffins are. Easy to make and delicious!






Wet ingredients

1             Flax egg  (1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for
               minutes)
100 ml   Unsweetened applesauce, ( I used one single serve mini container,
              or just a little less than a 1/2 cup) 
1/4 cup  Water 
2 tsp      Vanilla


DRY INGREDIENTS


1/2 cup   Brown sugar
1/3 cup   White sugar
2 tsp       Cinnamon
1 cup      All purpose flour
1/2 tsp    Baking soda
1 tsp       Baking powder
1/2 tsp    Salt


OTHER INGREDIENTS


1  cup       Shredded carrots
1 cup        Shredded zucchini ( drained and excess water squeezed out) I use frozen
                 and drain  in a colander
1/2 cup     Nuts of choice, I use walnuts

METHOD


1. Preheat oven to 350 F. 

2. Line a 12 cup muffin tin with paper liners.

3. Measure wet ingredients into a bowl and stir.

4. Measure dry ingredients into a separate bowl and stir to combine.

5. Combine wet and dry ingredients.

6. Add carrots and zucchini and combine.

7. Stir in nuts of choice.

8. Bake in preheated oven for approximately 20 minutes until a toothpick inserted into      the center comes out clean.

9. Place individual muffins on a cooling rack. Once cool store in a air tight
    container.

10. Enjoy!




TIP


Paper liners should easily peel off the next day.