Oaty Banana Muffins

My second bake of the day. Recipe is from a cupcake recipe book I borrowed from the library. I can't remember the title of the book already but I have used this recipe a few times already. This recipe is definitely a keeper. Not only is the muffin easy to make, the results are always consistent, so you can be ensured of a good bake each time :)

You can bake these as small cupcakes or big muffins. Both yielded about the same result and texture. I use these cupcakes case with little strawberries on them and filled them about 3/4 full. After 15 to 18 mins of baking, a beautiful dome shape cupcake is born!


Oaty Banana Muffins (makes about 21 small muffins)
Ingredients
200g plain flour
2 tsp baking powder
75g porridge oats (I used Quaker instant oats)
3 eggs beaten
175g caster sugar or brown sugar
pinch of salt
250ml corn/sunflower oil
2 medium ripe banana (mashed or cut into small pieces - depending on your preference)

Method
1. Sift flour and baking powder into a large bowl and add the oats.
2. Beat eggs, sugar and oil and salt in another bowl till pale (sugar has dissolved). Add this to flour mixture and stir till all the flour has been completely mixed. Do not over mix as your muffins will turn out to be hard.
3. Fold in chopped bananas.
4. Spoon mixture into cupcakes/muffin cases (about 3/4 full).
5. Bake for 15 mins at 180 degrees. Bake for another 2 mins at 200 degrees for a golden brown crispiness.
6. Cool the muffins and store in air tight containers.

These should be consumed within 2 to 3 days to ensure the freshness.

Cranberry & Chocolate Chip Muffins

I was browsing through my stack of cookbooks and recipe books when I stumble across my old Home Economics textbook which I used way back in my secondary school days. As I flip through the book, i came across a muffin recipe which I used to like when it was taught during one of my lessons. Memories of the muffins we used to bake came back and I decide to "revive" the recipe. *LOL* The original recipe calls for raisins. I added cranberry in one batch and chocolate chips in another and they taste just as good. Folks at home like it cos it is just the right consistency, not too moist or dry and most importantly it is not too sweet.

Cranberry/Chocolate Chip Muffins
(makes about 10-11 muffins)

Ingredients
200g plain flour
150g caster sugar
2 tsp baking powder
150g butter
2 eggs
1 tsp vanilla essence
100g sweetened dried cranberry/100g chocolate chips
1/4 cup milk to mix

Method
1. Sift flour and baking powder.
2. Cream butter and sugar using an electric mixer till light and fluffy.
3. Add in beaten egg gradually and continue to cream.
4. Fold in the flour n cranberry (or chocolate chips if baking the chocolate chip muffins) using a metal spoon.
5. Add sufficient milk to form a soft dropping consistency.
6. Fill muffin cups about 3/4 full with the batter and bake on 200C oven for 15mins.
7. Cool baked muffins on trays and stored them in air tight containers.