Moist Banana Muffins

This is another recipe I tried out the very next day after the previous muffin baking, but obviously laziness has delayed me from posting up this one. Hopefully I can gain some momentum in my work as soon as possible as my summer course starts tomorrow! Anyway, check out this recipe, I bought heaps of over-riped bananas and certainly put them to some good use. *proud*

Ingredients:

1/2 cup of butter
1 cup of buttermilk
1 cup of sugar
2 eggs
5 over-riped banana (1 1/2 is for topping, optional)
(maybe only 3 is requried if you were using the large Queensland bananas)
1 tsp vanilla extract
2 1/2 cups of plain flour
1 cup of self-raising flour
1 tsp salt
2 tsp baking powder
1/2 tsp soda bicarbonate
1 tsp lemon juice
1/2 tsp cup of granulated nuts (feel free to use any other chopped nuts you prefer)

yields - 18

Remember to check the heat level you are using if you preheat the oven at a higher temperature, I almost burnt my first batch of muffins when baking them at 200 degrees Celcius, luckily I saw noticed it later on turned it down, saved the muffins from turning into charcoal!

As you would have noticed, the muffins laid on top in the picture on top has a darker skin, almost burnt the whole batch of them! The top bit and the inside of the muffins were fine though...

Method
1. Preheat oven to 350 degrees F (175-190 degrees C) and place the oven rack in the middle of the oven. Butter a 12 - 1/2 cup muffin pan or line with paper muffin liners.

2. Mash 3 medium bananas with a fork, cream together with vanilla extract, butter and buttermilk, Beat in the eggs, salt, baking powder, soda bicarbonate and lemon juice. In another bowl, mix sifted flour and self-raising flour. Stir the flour mixture into the wet mixture (or vice verse) alternately until mixture is just combined.

3. Slice 1 1/2 bananas to about 1 cm cutlets, fill muffin cups halfway, add a slice of banana, add another layer of batter to cover and seal off the banana and batter below. Top with another thin slice of diagonally cut banana (optional).

4. Bake about 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cook for 5 minutes and then remove muffins from pan.

5. Serve warm or reheat when required.

Time to eat...yum yum...

Tags: Banana Muffin, moist, sliced banana, banana nut