I'm a Sucker for Advertising. (Banana Muffin recipe)

I've always said that Advertising works and yesterday those words rang in my ears again as I took Lily to the local news agency to purchase something we had seen on the telly.  The new Dora 'Little Cook Collection'.  How could I resist the $2.99 price tag for the two year old who is Dora mad (just like her big sister once was).   Of course the first issue sucks you in with a low price tag and then the future issues jump up to $7.99, then $12.99!

Miss Lily insisted we make the muffin recipe inside the magazine straight after walking back in the front door.  So, being the obliging mother I can be at times, we did.  A very simple Banana Muffin recipe with easy to follow instructions and the result?  Delicious.

Here's the recipe - it only makes 4, but I didn't mind that as I know that none would go to waste and they were very simple, easy and took no time to make....

You need...
1 large banana
40g soft brown sugar
2 tablespoons rapeseed oil (I used olive oil!)
1 small egg
65ml milk
100g self-raising flour

1.  Peel and mash the banana in a bowl using the back of a fork.  Mix in the sugar and the oil.

2.  Crack the egg into the bowl.  Pour in the milk and stir.

3.  Sieve the flour into the mixing bowl.

4.  Gently stir in the flour into the rest of the ingredients.

5.  Spoon the mixture into four muffin cases.  Fill each case almost up to the top.

6.  Place in a 190 degree C oven for 15-20 minutes.  Take them out and leave to cool.

As Dora would say, "Delicioso!"

Bacon and Herb Muffins

*I know*  It has been ages.....

Here is a recipe for some savoury-type muffins.  You could really put anything in them but these were nice, warm with a spread of butter on them.  Mmmm....  I had no fresh herbs so used dried instead and no Parmesan here either.  I used English Tasty Cheddar.  Okey dokey?

*Taken from Women's Weekly 'COOK' published 2006, pg 509*

Ingredients

6 Bacon rashes (420g), rind removed, chopped finely

3 cups (450g) SR Flour

60g butter, chopped coarsely

1 tbs coarsely chopped fresh basil

2 tbs coarsely chopped fresh chives

2 tsp coarsely chopped fresh oregano

3/4 cup (60g) finely grated Parmesan 

2 eggs

1 cup (250ml) milk

Method

Preheat oven to moderately hot (200C/180C fan-forced).  Grease 12-hole muffin pan.

Cook bacon in heated lightly oiled small frying pan, stirring until crisp.  Drain on absorbent paper; cool 10 minutes.

Sift flour into large bowl; rub in butter.  Stir in bacon, herbs and cheese, then combined eggs and milk.

Spoon mixture into holes.  Bake, uncovered 20 minutes.  (I cooked for 30 mins).  Turn onto wire rack to cool.

Makes 12

Jam Donut Muffins

These are rather yummy, a cross between a jam donut, a cinnamon donut and a plain sweet muffin! I made mini-muffins which I found to be the right size for these little treats, because you really only need a mouthful or two, otherwise I could imagine them being a little 'too-much', if you know what I mean. I usually freeze my baked goods (muffins/cookies) and each night we nibble on a muffin (or cookie) with our 9pm cup of tea. (Lyndon and I are like a couple of old folks!) These jam donut muffins are perfect for freezing and perfect for eating with a 9pm cup of tea.

*Taken from Red Dirt Mummy's blog*

Ingredients

1 2/3 cups self-raising flour

pinch of salt

1 tsp ground cinnamon

1/3 cup vegetable oil

2/3 cup caster sugar

1 egg

3/4 cup milk

raspberry jam

Method

Preheat oven to 180C. Lightly grease a mini muffin tray.

Sift the flour, salt and cinnamon together into a large bowl. In a separate bowl, mix the oil, caster sugar, egg and milk together. Add to the flour and stir until just combined.

Half fill the prepared muffin tins with the batter. Add 1/4 tsp jam to each muffin, then cover with more batter.

Bake in the preheated oven for 20 minutes or until risen and golden. Remove from oven.

Melt 2 tablespoons of butter. In a small bowl, mix together 3 tablespoons caster sugar and 1/2 teaspoon of cinnamon. While the muffins are still hot, dip their tops into the melted butter and then into the sugar and cinnamon mix. (I actually brushed the melted butter over the tops when the muffins were still in their tins just as they exited the oven. I then sprinkled the tops with the sugar and cinnamon mix.)

Place on a rack to cool.

Makes 24

The Best Sweet Muffins

I took this recipe from the Australian Dairy website. And how lovely they are... Mmmm... As I used a mini muffin pan, I ended up making about 60 from this one mixture. Muffins always freeze well so most of them are tucked away in the freezer for now. I actually divided the mixture up into two bowls. In one I added frozen raspberries and choc chips. In the other I added one mashed ripe banana and chopped up jersey caramels. Deeeellllliccciiousssss....

Ingredients
3 cups Self Raising Flour
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups milk
170g butter, melted

Raspberry and Choc Chip Variety
1/2 cup raspberries
1/2 cup choc chips (white or milk)

Banana and Carmel Variety
1 cup mashed ripe banana
1/2 cup chopped Jersey Caramels

Apple and Cinnamon
1 tsp cinnamon
1 apple, peeled and chopped

Method
Sift the flour into a bowl and stir in the caster sugar. Whisk together the eggs, milk and melted butter. Pour this into the dry ingredients and mix until just combined. Do not over mix. Add any variants.

Spoon mixture into buttered muffin pans.

Bake for 200C for 20 minutes or until golden and cooked through.

Allow to cool.

Makes 12 Muffins or 48 mini Muffins or 6 Texas Muffins