Did I tell you we’re moving house? In two weeks. All very exciting.
So how are we going packing wise you might ask? The girls are proving to be a great help. Apart from unpacking boxes at the same rate that I can pack them – they’ve spent the last couple of days lining the hallway with a roll of bubble wrap whilst enjoying running up and down in pure delight hearing the bubbles POP!
I’ve been equally as productive, delving in to the freezer to see what needs using up.
I saw something on the Betoota Advocate recently about people who freeze bananas with the promise of one day turning them in to banana bread. Well I actually didn’t come across this myself – I was tagged in it twice. Like Dennis Rutland, featured in the satirical newspaper, I’m one of those people. I’ve gone from freezing them whole to peeling them before throwing them in a zip lock bag (thanks to my friends Jenna and Ju). Unlike the Betoota resident though, my bananas actually do see the light of day again.
These muffins are a great excuse to use up said frozen bananas or the ones so over ripe, they’re just clogging up your fruit bowl. Easy to make and baked in less than half an hour, it’s a great recipe to have up your sleeve for when you have visitors or simply because you feel like a special treat to go with a cuppa.
Now better get back to the packing. Am yet to start on the kitchen and we all know how long that will take.
But first things first, have to have a go of the ‘bubble wrap run’. Is there anything better than popping bubble wrap while eating a freshly made muffin?
I think not.
banana + strawberry muffins (makes about 24 muffins)
3 x cups of self raising flour
1 1/3 cup of sugar
1 x teaspoon of vanilla extract
2 x eggs
1 1/3 cup of milk
150 grams of butter, melted
3 x large overripe bananas, mashed
6-8 large strawberries, finely chopped, plus extra slices for arranging on top
- Preheat the oven to 180℃.
- Place the flour and sugar in a large mixing bowl and stir with a wooden spoon.
- Simply add the vanilla, eggs, milk and butter and stir well.
- Add the mashed banana and strawberries and mix to combine.
- Spoon batter in to a muffin tin lined with baking paper and bake for approximately 20 – 25 minutes or until cooked and nicely browned on top.
- Frozen bananas work well here. If you haven’t had time to defrost them before whipping up these muffins, simply do so in the microwave before mashing them.
- I wouldn’t use frozen strawberries however as they will be too “wet” when cooked.
- Substitute the fresh strawberries with frozen raspberries or blueberries if you like.
- If you’re taking these muffins over to a friends house, carry them while still in the muffin tray and sift a tiny amount of icing sugar over the top. Looks pretty flash.
- Leftover muffins can be frozen for a later date or make for the perfect lunchbox filler.
- Serve them warm as is or with some butter. Another nice serving suggestion is to team them with some fresh strawberries and a dollop of yoghurt.
If you make these muffins, please leave your comments below. xx