Sunday, 31 January 2016

Banana & Raspberry Muffins

Fruity muffins are one of my favourite types of baked good. I tried out this tasty banana and raspberry recipe today so thought I would share with you. If you like the sweetness of banana combined with the slight tartness of raspberry, these will be perfect for you. 
They are super easy to make and have a lovely bouncy and light consistency that makes them feel guilt free.

Recipe: Makes 12
250g Plain Flour
170g Light Brown Sugar
1/2 tsp Bi Carbonate of Soda
1 1/2 tsp Baking Powder
1/4 tsp Salt
2 Eggs
3 Mashed Ripe Bananas
75ml Vegetable Oil
75ml Milk
1 tsp Vanilla Extract
170g Fresh or Frozen Raspberries

1. Preheat oven to 190C. Either line your muffin tin with cases or like me, use kitchen roll and tiny bit of butter to grease your tin instead of using individual cases.
2. In a medium sized bowl, combine all dry ingredients: flour, sugar, bi carb, baking powder and salt.
3. In a large bowl, whisk together the mashed banana, eggs, milk, oil and vanilla until combined.
4. Add dry ingredients to banana mixture and combine. 
5. Chop raspberries into quarters and fold the majority into the mixture, saving a few to sprinkle on top.
6. Bake for approximately 20 minutes or until a knife or skewer comes out of the muffin clean.
7. Leave to cool in the tin for around 5 minutes before removing.

And there we have it! They're lovely with a cuppa!
Whats your favourite type of Muffin?

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