Banana Cinnamon Muffins

For those of you who don't know me, I love cook books, and over the years I have managed to collect quite a few of them.  Recently I purchased another one to add to my collection, and it has quickly become a favourite.  It's The Australian Women's Weekly's 'All Time Favourites' cook book.  It's filled with old-time recipes for treats you'd expect to find at cake stalls, school fetes and high teas, as well as classic family-style recipes which will evoke fond memories of baking at home with your mother or grandmother as a child.  It also has a lot of new recipes that will quickly become firm family favourites.

The cook book has a vintaged-themed hard cover, and is filled with beautifully styled, well photographed images that will be sure to inspire you.  I am very impressed with the style and presentation of The Women's Weekly's new range of cook books.  And you can be assured the recipes will turn out perfectly, as the ladies triple-test each and every one to ensure success.  In my opinion, you can never go wrong with a Women's Weekly cook book - they're an Australian institution!  Be sure to check out their new range the next time you are at the shops.

I baked this recipe recently and the muffins were absolutely delicious!  My kids enjoyed taking one to school each day in their lunch boxes, and my eldest also enjoyed them for breakfast - she would heat one up in the oven and slather it with butter!  The recipe also includes a cream cheese topping, however I opted to leave mine without as I prefer my muffins un-iced.  This cream cheese topping is also perfect to us on a freshly baked carrot cake or banana bread.

2 cups (300g) self-raising flour
1/2 cup (50g) plain flour
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda (baking soda)
1/2 cup (110g) firmly packed brown sugar
1 cup mashed ripe banana (two large bananas)
2 large eggs, bring to room temperature
3/4 cup (180ml) buttermilk
1/3 cup (80ml) vegetable oil
1/2 teaspoon ground cinnamon, extra

Cream Cheese Topping:
125 g cream cheese, softened at room temperature
1/4 cup (40g) icing sugar (confectioner's sugar)

Pre heat the oven to 200C.  Grease a 12-hole muffin pan and pop a paper muffin cup in each hole.

Sift the flours, cinnamon, soda and sugar into a large bowl.

In another smaller bowl or large jug, mash the banana and add the eggs, buttermilk and oil, and combine well using a spoon.

Add the wet mixture into the dry ingredients and stir to combine.

Spoon the mixture into the muffin pan holes.

Bake the muffins for 20 minutes or until a skewer inserted into the centre of a cupcake comes out clean.

Stand in the pan for 5 minutes before turning out, top side up, onto a wire rack to allow them to cool completely.

Make the cream cheese topping and spread over the completely cooled muffins.  Sprinkle over the extra cinnamon to finish off.

Cream Cheese Topping: Beat the ingredients together in a small bowl using an electric mixer until smooth.


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