Wednesday, February 5, 2014

Banana Date Muffins

Muffins are great for lunchboxes. There are many varieties of muffins - sweet and savoury - that are easy to make and keep well in freezer for later. I usually make muffins from what I can find in the fridge or pantry.

In our home, we don't like to eat bananas that have brown spots on them. We prefer our bananas unblemished, yes we're a fussy lot. The easiest ways to use blemished bananas are in smoothies and baking banana bread, banana cake and muffins.

I found this quick and easy muffin recipe made with vegetable oil and buttermilk. I had all the ingredients in the pantry plus 3 bananas that I had freezed last week.

A whisk and a spin, the muffins are ready to bake for 20 mins. Perfect for afternoon tea.

2 cups self raising flour, sifted
1/2 cup brown sugar, packed firmly
1 tsp mixed spice (you can reduce this)
1 cup mashed bananas (2 large bananas)
1 cup pitted dates, chopped
3 eggs, lightly beaten
1/3 cup vegetable oil
1/3 cup buttermilk **

**Buttermilk can be substituted by adding 2 tablespoons of lemon juice to 1 cup of milk

Line a 12 hole muffin pan with baking paper cups.

Sift dry ingredients into a large bowl, stir in remaining ingredients.

Spoon mixture into the prepared muffin pan.

Bake in moderate hot oven about 20 mins.  For my oven, I set the temperature to 120C.

Makes 18 (medium size muffins)

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