Wednesday, February 22, 2006
Cheese & Bacon Muffins (left), Banana Walnut & Sultana Muffins (right)
I made more muffins yesterday... when I was on the phone to Ma on Sunday night I mentioned I'd made Wholemeal Banana, Walnut and Sultana Muffins on Saturday, but they were gone now... and she asked why I'd bothered telling her if they were all gone... so I decided that I'd make some for her... then I decided I really wanted to make some savory ones as well as the sweet ones. So I got very industrious... I made a batch of Wholemeal Cheese and Bacon Muffins, then, while they were in the oven, I made a batch of Wholemeal Banana, Walnut and Sultana Muffins... it all worked out really well actually.
So I decided that I should share my muffin recipe. The only drawback is it doesn't make those big huge mushroom shaped muffins... if makes, well, little cake shaped muffins like in the picture. They're nice though!
So the official recipe goes like this... but I'll add my version in italics afterwards...
240g plain flour
5ml baking powder
80ml cooking oil
112g banana pulp mixed with 12ml lemon juice
1 cup wholemeal selfraising flour
1/2 cup of raw sugar
1/3 cup milk
1/3 cup olive oil
2 mashed bananas mixed with a little lemon juice
Sift together dry ingredients. Beat egg, milk and cooking oil thoroughly. Make hollow in centre of dry ingredients and stir in milk mixture and banana pulp. Stir only until all traces of flour have disappeared, even though the mixture appears lumpy. Do not overmix. Spoon into greased muffin tins, two-thirds full and bake for 30-35 minutes at 190ÂºC. Serve with butter and honey.
So there you go... that's the standard version...
Of course, for the Wholemeal Banana, Walnut and Sultana Muffins I add walnuts and sultanas, but I pretty much play the amounts my ear... although I think I overdid the sultanas this time around.
For the savory versions... I replace the sugar with at least the same amount of grated cheese (in the ones I made yesterday I put in at least a "cup" of cheese), and banana is swapped for around two handfuls of bacon cubes or sliced bacon or sliced ham or some sort of meat product. The nutmeg comes out, and pepper and a large pinch of dried parsley goes in. Last time I made the savory ones, I also added some sundried tomatoes that I had left over too.
And because I use this totally groovy blue silicon muffin tray I don't need to grease it... the muffins just pop right out!