Sunday, 25 March 2012

how to...banana and cinnamon muffins

From: Donna Hay ‘Modern Classics Book 2’
HarperCollins Publishers (2003)
page 43

2 cups plain (all-purpose flour)
2 teaspoons baking powder
1 teaspoon cinnamon  
¾ cup caster (superfine) sugar
1 cup sour cream
2 eggs
1 teaspoon finely grated lemon rind
cup vegetable oil
1 cup chopped banana

1.    Preheat the oven to 180 degrees.  Sift the flour, cinnamon and baking powder into a bowl.  Add the sugar and stir to combine. 

2.    Place the sour cream, eggs, lemon rind and oil in a bowl and whisk until smooth.  Stir the sour cream mixture through the flour and sugar mixture until just combined.

3.    Sprinkle over the banana and stir once.  Spoon the mixture into 12x ½ cup capacity non-stick muffin tins until two-thirds full.  Bake for 12 minutes or until cooked when tested with a skewer.  Makes 12. 

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