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Who needs another muffin recipe? Well, frankly, I do! Having been disappointed with one I tried from a recent foodie magazine, I went back to an old cookbook given to me when I was a teenager, and found a perfect match!
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These provide several mouthfuls of the best a banana cake can offer, but in a lunch-box sized portion! Moist, light and sweet, they are best eaten straight out of the oven, or frozen and defrosted gently, to enjoy at their best.
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But my biggest tip is to freeze your over-ripe bananas before you have to throw them out. This way you can save up a few until a rainy day when you have time to bake. This lot was made with three fantastic, black, gooey ones thawed out slowly overnight – perfect!
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Makes 12
Ingredients
Wet mix
100g (½ cup) butter, softened
¼ cup brown sugar
1 egg
1 ½ cups mashed bananas (about three medium over-ripe bananas)
½ cup choc-chips (milk or dark)
Dry Mix
1 ½ cups self-raising flour*
½ teaspoon nutmeg
¼ teaspoon baking soda
Method
Preheat oven to 200 degrees C/ 400 degrees F and line 12 regular-size muffin holes with large patty pans (muffin papers).
Blend together softened butter and sugar and then mix in the egg and banana. Sift the dry ingredients into a separate bowl and then stir these into the wet ingredients. Foldly lightly until flour is completely incorporated (do not beat). Fill patty pans three-quarters full and bake at 200degC for 18-20 minutes, or until lightly browned on top.
*Make your own self-raising flour by adding 2 teaspoons baking powder to every 1 cup of plain (all-purpose) flour.
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