Sunday, May 3, 2009

Banana and White Choc Chip Muffins

I don't eat bananas when the outer skin has a tinge of black/ dark brown or turns black. Usually the inside is still fine to eat, instead of wasting the bananas, I make banana bread, muffins or a cake. I whipped this up last Friday for afternoon tea.

125gm butter, softened
3/4 cup caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
2 bananas, mashed
2 cups plain flour, sifted
2 tsps baking powder
1/4 tsp salt
3/4 cup white choc bits
1/3 cup milk

  1. Preheat oven to 160 degrees C.
  2. Cream butter with sugar until light and fluffy.
  3. Add in the eggs and vanilla extract, mix well. Mixture might look like curdled eggs.
  4. Fold in the half the flour and baking powder and half milk. Alternate until all the flour is folded in well.
  5. Fold in the mashed bananas and white choc bits.
  6. Place muffin cups into the muffin tray. Spoon the mixture into the cups.
  7. Bake in oven for 15-20 minutes until golden brown and cooked.

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