Banana and Walnut Muffins

Preparation Time: 15 minutes Cooking Time: 25 – 30 minutes
Makes: 15 muffins

Parev, Will Freeze

These muffins are delicious anytime; dessert with custard or ice-cream, packed lunches or as a treat for the children for when they come home from school. I like to make double and freeze one batch for another time. They are an excellent energy-packed quick breakfast fix – good for late risers and reluctant breakfast eaters.
When cooking with bananas, remember that ripeness equals sweetness and depth of flavour; a cake or muffin made with under ripe fruit will lack true banana character; this is a perfect recipe to use if the bananas in the fruit bowl are beginning to turn.
To make the best muffins mix the dry and wet ingredients together until no dry lumps remain. The mixture should not be light or smooth. This is a great recipe for young children to make with help as it is so quick and easy.

Ingredients

• 2 3 /4 cups Plain all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Pinch of salt
• 2 cups chopped walnuts
• 1 cup sugar
• 1 cup muesli
• 1 /2 cup vegetable oil
• 3 large eggs – lightly beaten
• 1 /2 cup honey – any variety
• 5 large bananas – mashed

Method

1) Pre-heat the oven to 375 F.
2) Line a muffin tin with 15 muffin paper cases.
3) In a large bowl, combine the flour, baking powder, bicarbonate of soda and salt.
4) Stir in the walnuts, sugar and muesli.
5) In a separate bowl, mix the eggs, oil, honey and bananas. Mix the wet ingredients with the dry and stir together until combined. Do not overwork as it is nice to have some texture in the mixture.
6) Spoon the mixture in to the muffin cases, filling three-quarters full.
7) Bake for 25 – 30 minutes or until well risen, golden brown and not sticky in the centre.

To serve the stylish way

Remove the cases and pour over custard or serve with a spoonful of your favourite ice cream.

For more information about my recipes or to purchase a copy of ‘The book of Jewish Cooking’ $12.00, log into www.jewishcookery.com

For further information please contact: