Based on the magdalenas recipe, I had some spare fruit in the house which I decided to recycle.
Cooking time: 15 minutes + 30 minutes
Quantity: This mix makes a dozen and a half (16) muffins
1. I used a mix of brown and white sugar as the first one adds a depth of flavour which I enjoy, but when mixed with banana seems to not dissolve very well.
2. As this recipe uses vegetable oil rather than animal fat, you need to make sure that its flavour does not overpower the muffins, therefore, I would stay away from any virgin olive oil. I choose sunflower.
3. When you cook muffins in the oven, the timing will change if you work on two levels of trays. I normally do one tray at the time as it is easier to control, but in essence, the more muffins that you are baking the longer it will take, so please bear in mind.
300 gr of plain flour
200ml Of vegetable oil.
150 ml of milk
125 gr of muscovado sugar.
125gr of white sugar
2 tea spoons of baking soda
1 + ½ bananas cut in small cubes (5mm cubes)
1 tea spoon of vanilla bean paste
A muffin tray and 16 muffin size paper containers
Preheat the oven at 190 degrees c, gas mark 5.
Whisk the eggs, add the sugar and mix together. Add the milk , the oil and continue to whisk.
When the liquid is consistent, incorporate the flour until smooth. Do not leave any flour balls as they will not cook. This is the time when you would add the vanilla and banana.
Leave the mix to rest whilst you prepare the muffin tray with the paper containers.
Fill the paper containers half way through, for the muffin to have room to grow. Introduce in the oven and cook for 30 minutes. (It is good practice to turn the tray around after 15 minutes to cook evenly).
When cooked, take them out of the oven and leave to cool before you eat.
Photograph by Cristina Lanz-AzcarateRecipe by Cristina Lanz-Azcarate
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