Today in an act of boredom I decided to try out a few muffin recipes. I had some left over bananas kicking around, so I thought I would use them up in a banana and cinnamon mix and another batch of blueberry.
Blueberry muffins spark a memory when I was a child. I was part of the Cubs (junior Scouts). I remember we were going on a camping trip and my mum had made some home baked blueberry muffins to take with me. Unfortunately my younger brother got hungry and ate them all in the middle of the night… so this time they are all mine lol
110g self raising flour
65g caster sugar, 2 eggs, 1 tsp baking powder, 200g blueberries (I used dried, but you can use frozen or fresh), 50ml of milk.
Preheat oven at 200C
First cream the sugar and butter in a mixing bowl until light and fluffy, then sieve in the flour and baking powder, mixing it all together with a fork. Make a well in the centre of the mixture and add the eggs and milk. Mix vigourously with the fork until smooth and creamy, finally add the blueberries spoon into muffin cases and bake for 20-30mins (or golden brown).
Banana & Cinnamon
75g melted butter , 250g self-raising flour , 1 tsp baking powder , pinch of salt
1 tsp ground cinnamon , 115g golden caster sugar , 1 tsp vanilla extract , 2 large, ripe bananas (I think best when the skins are slightly brown and speckled), 2 eggs, 125ml milk
This recipe is a bit different to the blueberry. First melt the butter and mix with milk, eggs and vanilla, whisk and then stir in the bananas (mashed up nice and soft). Set this mixture aside and in a separate bowl sieve the flour, baking powder, sugar and cinnamon and lightly mix. Now with the flour mixture make a well in the middle and add the banana bowl. Vigourously stir with a fork until combined. Spoon into cases and bake for 20-25 mins.
In the end I am really pleased with both of these recipes. I decided to decorate a few of the tops of the Banana muffins with vanilla icing and a sprinkle of pumpkin seeds for a seasonal twist.