Let’s for a moment ignore the fact that I am blogging recipes.
I know, I know but these are really yummy muffins and now I won’t lose the recipe.
Also, lifehacker does cooking, so maybe it’s the new cool.
Tastier than the imposing, grout-like bran muffin, this one has plenty of good stuff for your digestion, yet is light enough to feel like a treat.
Did I really just write that? The shame. A career scripting Saturday morning Kitchen beckons.
Customised from this recipe with plain flour, if I had to iterate I might try making fewer, larger muffins. Using a purpose made large muffin baking tray might produce a more impressive, oversized beastie, such as those sold in coffee houses. Walnuts too, would make a complementary addition.
Ingredients
Makes about 20 small muffins
- 100g (4 oz) caster sugar
- 4 tablespoons (60ml) vegetable oil
- 1 egg
- 225g (8 oz) or about 3 mashed bananas, don’t over mash, knobbly is good.
- 1 teaspoon vanilla extract
- 200g (7 oz) wholemeal self raising flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 175g (6 oz) chopped and pitted prunes
Preparation
Prep: 10 mins | Cook: 25 mins
- Preheat oven to 180 C / Gas mark 4.
- Grease and flour a muffin tin, or use paper muffin cups.
- In a large bowl, combine sugar, oil and egg. Beat until smooth.
- Blend in the banana and vanilla.
- Mix together flour, bicarbonate of soda, salt and cinnamon, then stir into egg mixture.
- Mix in the prunes.
- Spoon the mixture into muffin cups. Guessing the amount is tricky, for my smallish muffins, 20 of, I’d say there is about two blobs from a teaspoon in each cupcake case.
- Bake in preheated oven for 20 to 25 minutes, or until a cocktail stick or knife inserted into the centre of a muffin comes out clean.