Chewy banana & honey muffins

Chewy banana and honey muffins

Here’s another recipe that popped up in front of me when I was doing the weekly shop!

I didn’t have any soft brown sugar, so I used demarara instead.  I’d also run out of wholemeal flour, so had to use white, and I didn’t notice that the original recipe said to cut the chewy banana bits up, and just popped them in whole.  None of the above seemed to matter as they were very tasty, and everyone loved them.

I put them into a plastic box as soon as they had cooled down, but 24hrs later they seem to be getting a little stale, although I’m sure I could perk them up a bit by warming them in the oven.

Ingredients

  • 75g unsalted butter, melted
  • 100g soft brown sugar
  • 1tbsp runny honey
  • 2 medium free range eggs, beaten
  • 150g plain flour, sifted
  • 100g wholemeal flour, sifted
  • 1tsp baking powder
  • ½tsp bicarbonate of soda
  • pinch salt
  • ½tsp ground cinnamon (optional)
  • 2 fresh bananas, mashed
  • 125ml milk
  • 50g chewy banana pieces
  • 2tsp Demarara sugar

Instructions

  1. Preheat the oven to 190°C. Line a muffin tin with cupcake cases and set aside.
  2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon (if using) in a large bowl and then stir in the sugar.
  3. In a separate bowl, mix together the eggs, melted butter, milk and honey and then stir in the mashed bananas.
  4. Make a well in the middle of the dry ingredients and stir in the wet ingredients. Finally fold in the chewy banana pieces.
  5. Spoon into the muffin cases. Sprinkle with a little Demarara sugar on the top of each.
  6. Bake for 18 minutes or until golden brown and slightly springy to touch. Leave to cool in the tin for a few minutes and then cool on a wire rack.

Strawberry and Oatmeal Muffins

Have you ever tried frozen fruit? I always thought it sounded a bit odd, but we thought we’d give it a go as both DH & I have got very, very bored with breakfast lately. We’ve been having it with either greek yogurt or pancakes & although it’s not great, it’s not awful.

I do always seem to have about half a pack left over every week though, so this week I thought I would try baking with the left over strawberries. After spending ages googling for recipes that only needed one egg (all I had in the fridge), I ended up just putting them into my usual Banana & Oatmeal muffin mix & they turned out really well!

DH & I were very restrained – the smell from the kitchen was fabulous, but we only had one each, before they got put into the freezer for us to eat for our breakfasts on nursery-run days.

Ingredients

  • 200g plain flour
  • 85g oats
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 250g defrosted strawberries, chopped
  • 85g sugar
  • 1 egg beaten with a fork
  • 85ml milk
  • 85ml vegetable oil or melted butter
  • 1tsp vanilla essence

Method

  1. Preheat oven to 375 – 400F or 190 – 200 C or Gas Mark 5-6.
  2. Prepare muffin tin (I use 12 medium cases)
  3. Sift the flour, baking powder and bicarb into a large bowl. Add the salt and oats.
  4. In a separate bowl mix the egg, milk, oil/butter, sugar and vanilla essence. Stir in the chopped strawberries.
  5. Pour the wet ingredients over the dry and mix until just combined – you should have a lumpy batter but no floury bits.
  6. Spoon into prepared tin – cases should be about 3/4 full.
  7. Bake for about 20 – 25 mins, until reasonably firm when pressed and golden brown.
  8. Cool.

Banana and Oatmeal Muffins

I’m trying to do some baking with DD1 every week. This week I thought we’d try these muffins from carrotsandcelery

They were easy to make & everyone loved them! <yay!>

I recently tried freezing them & defrosting them for breakfast.  I put them in a tupperwear box for 11hrs & they were perfect for breakfast on the run!

Ingredients

  • 200g plain flour
  • 85g oats
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 3 large, well ripened bananas
  • 85g sugar
  • 1 egg beaten with a fork
  • 85ml milk
  • 85ml vegetable oil or melted butter
  • 1tsp vanilla essence
  • 85g choc chips or chopped walnuts (optional)

Method

  1. Preheat oven to 375 – 400F or 190 – 200 C or Gas Mark 5-6.
  2. Prepare muffin tin ( – I use 18 medium cases – not the huge muffin cases or the small fairy cake cases, or the tiny truffle ones)
  3. Sift the flour, baking powder and bicarb into a large bowl. Add the salt and oats.
  4. In a separate bowl mash the bananas to a puree, add egg, milk, oil/butter, sugar and vanilla essence. Mix.
  5. Pour the wet ingredients over the dry and mix until just combined – you should have a lump batter but no floury bits.
  6. Add choc chips or walnuts if using.
  7. Spoon into prepared tin – cases should be about 3/4 full.
  8. Bake for about 20 – 25 mins, until reasonably firm when pressed and golden brown.
  9. Cool.

Zoo’s rooty cheesy muffins

Both the DDs seem to be enjoying the savoury muffins I’ve been making lately, so here’s another variation from another poster on mumsnet.

I was particularly excited about making these as I had just got my new silicon muffin tray & was desparate to try it out.  I was very surprised to see on the packaging that you still had to grease the tray? Huh? I had assumed the magic of silicon would mean I didn’t have to do that!  The muffins turned out ok, maybe not quite so cooked around the base, but as I haven’t made this before it was difficult to tell.  DD1 refused to eat them, but I think she was just in one of those moods, but DH moaned & moaned about cleaning the muffin tray afterwards – he says that because it’s so floppy, it’s really difficult to scrub properly!  I’ll try it out again, but I can’t risk upsetting my washer-upper!

Ingredients

  • 250g plain flour
  • 1tbsp baking powder
  • 100g parsnip (approx 1), grated
  • 100g carrot (approx 1), grated
  • 70g strong cheese, grated
  • pinch nutmeg
  • 2 free-range eggs
  • 150ml oil
  • 200ml milk

Instructions

  1. pre-heat oven to 190oc/375of/gas 5
  2. line or grease 12 muffins
  3. mix flour,powder and nutmeg
  4. stir in carrots, parsnips and cheese
  5. mix oil, milk and eggs in a jug
  6. fold “wet” into”dry” lightly with a fork
  7. spoon into cases.
  8. bake 20-25mins til golden and springy to touch

These freeze well in bags or boxes
reheat from frozen to serve warm-190oc/375of/gas5 for 20mins

Green Muffins

Another great recipe from mamacook

I use my 12 hole muffin tin for this & make 12 little muffins, it would probably make 6 “proper” sized ones. I use oil spray to stop them from sticking, but you could just brush with melted butter or just use a silicon tray (I don’t have one)

Ingredients

  • 100g Frozen chopped spinach
  • 2 eggs
  • 4 tbsp milk
  • 100g Feta cheese
  • 2 tbsp olive oil
  • 150g SR flour
  • A few grindings of nutmeg
  • Spray oil or unsalted butter to grease the pan

Method

  1. Either leave the spinach to defrost or if you’re impatient, heat in the microwave gently until defrosted. Cut the feta into small (approx 0.5cm) cubes.
  2. Sift the flour & nutmeg into a large bowl
  3. In a smaller bowl, mix the eggs, milk, olive oil and cheese,  then mix in the spinach.
  4. Grease your muffin tray.
  5. Put the wet mix into the dry & combine. The important thing about making muffins is that you must not overmix!
  6. Spoon a desert spoonful into each muffin hole. Bake for 15-17 mins & allow to cool slightly before serving

These apparently freeze really well (we have never had any left to test this out) Defrost at room temperature or on a microwave defrost programme (just check they’re not too hot before serving.)

Cheese & Onion Muffins

Savoury muffins twice in one week?! Hell, why not!

This recipe is courtesy of the brillian mamacook – there are so many wonderful recipes (not all veggie) on her blog, you should take a look.

Everyone loved these – I had to persuede the girls to let me put one aside for DH to have when he got home from work!

Ingredients

  • One onion, cut into a small dice
  • Splash olive oil
  • 50ml Olive Oil
  • 140g Full fat yoghurt
  • 50g Cream Cheese
  • 1 free-range egg
  • 4 tbsp milk
  • 85g Grated strong vegetarian cheddar
  • 250g SR flour
  • 1 tbsp dried parsley

Instructions

  1. Pre-heat the oven to 200C
  2. Saute the onion in the splash of oil until softened and starting to turn golden.  Leave to cool while you prepare the rest.
  3. Mix together the remaining oil, yoghurt, cream cheese, egg and milk then add the cooled onions.
  4. Mix the flour with the cheddar and parsley.
  5. Grease a 12 hole muffin tray (I use spray oil).
  6. Mix the wet and dry mixtures together (not too well, don’t overmix) and put some in each hollow.
  7. Bake for approx 15-20 minutes in a preheated oven at 200oC.
  8. Allow to cool slightly before serving

Cheese & tomato muffins

Continuing the recent muffin theme – I thought I would try these cheese & tomato ones