Another few more days and I will be saying goodbye to Melbourne and saying hello to London. What I will miss most is definitely family and friends who have so kindly looked after me this last couple of weeks. The other thing would also be the lovely spring weather! The garden is green and all the beautiful flowers are in full bloom. This has also been partly due to a very wet October.
When I came home to Melbourne, I brought with me a cookbook by the famous Hummingbird Bakery and the banana muffin recipe that I used is adapted from this book. Another banana-related recipe as there are always ripe bananas lying around. Good recipe- not too sweet and really moist.
Banana Muffin Recipe (makes 12)
230 g plain flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp cinnamon powder and extra to sprinkle
100 g caster sugar
225 mls milk
1egg
1/2 tsp vanilla extract
40g butter melted
260 g banana mashed
12 hole muffin tray line with paper cases
Preheat the oven to 170 degrees.
Put the flour, sugar, salt, baking powder and bicarb of soda and cinnamon in a large bowl and stir until combined.
Put the milk, egg and vanilla in a jug and mix to combine. Slowly pour into the flour mixture and beat on slow speed until all the ingredients ar incorporated.
Pour in the melted butter and bet until incorporated. Stir in the bananas with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two thirds full and sprinkle a little extra sugar and cinnamon over the tops.
Bake in preheated oven for 25-30 mins or until a skewer comes out clean. Leave to cool slightly in the muffin tin before turning out.
Flowers from our garden............. I love spring!
