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Tuesday, August 10, 2004

Banana Walnut Muffins

Banana Walnut MuffinsBananas that are over-ripe are quite soft and flavourful. They may be icky to eat on their own but extremely ideal for muffins. So over the weekend, I made some banana walnut muffins out of the bunch I had left over from the week - again with my DeLonghi EO 1850 Benchtop Oven. Here is the recipe:

150 g self-raising flour
55 g butter at room temperature
150 g caster sugar
1 egg
1 teaspoon vanilla essence
3 bananas (they should come to just about 1 lb), mashed
55 g walnuts, chopped
5 tablespoons milk

  1. Preheat your oven to about 190°C.
  2. Put cupcake liners into your 6-hole muffin pan.
  3. Cream the butter and sugar in a mixing bowl.
  4. Then add in the egg and vanilla essence. Continue to mix until mixture is fluffy.
  5. Next, stir in the bananas and walnuts until they are evenly distributed in the mix.
  6. Slowly stir in flour bit by bit, alternating with milk.
  7. Fill your cupcake liners to about 2/3 full.
  8. Bake in oven for about 20 - 25 minutes.

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