Saturday, 3 March 2007

Banana and chocolate chip oatmeal muffins

Once again, we've been offline as we were hit by a second run of illness. Well, only the husband was affected but it felt as if we were all ill! So it's been another week of simple food hence I haven't had any inspired dishes to share.

Today we had a glut of dying bananas so I thought I'd make some muffins. I like this recipe as adding the oats makes me feel as if I'm being healthy - and in some way counteracts the chocolate! I managed to mismeasure the bicarb and baking powder so had to make one and a half times the recipe - this meant there was enough mixture for 12 large and 12 mini muffins so the toddler was allowed a mini muffin after supper tonight.....

Ingredients (makes 12 full size or 24 mini muffins):

10oz/280g plain flour
1 tsp baking powder
1tsp bicarb soda
1/2 tsp salt
3 large ripe bananas (about 1 pound/450g with skins)
3-4 oz/85-110g white granulated sugar (I use golden gran and go for about 95g)
1 beaten egg
2 fl oz/60ml milk or water
3 fl oz/90 ml veg oil or 3oz/85g butter, melted
2-3 oz/60-85g walnuts or plain choc chips (optional)
If adding rolled oats, reduce the flour to 8oz/225g. Add 2oz/60g of rolled oats to the wet mixture

Preheat oven to 190-200 degrees c
Sift the flour, baking powder, soda bicarb and salt together. Add choc chips if using.
In another bowl mash bananas. Stir in the sugar, beaten egg, milk or water and oil or butter. Add the oats if using.
Pour the wet ingredients into the dry. Stir until just combined. Don't overstir - the batter should be lumpy without any dry flour visible
Spoon into prepared muffin tins.
Bake for 20-25 mins until tops are lightly browned and spring back when pressed. For mini muffins bake for 15 mins
I adjust to 13 mins for a fan oven for mini muffins and check at about 18 mins for full size.


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