30 April 2013

Banana Raspberry & White Choc Muffins

These smell amazing when they're baking. The smell will creep into every corner of every room and linger temptingly. They're also at their best fresh and warm from the oven. These are an adaption of the Banana & Pecan Cupcakes in 'Muffins & Bakes' which I picked up in Aldi for $5 on the weekend. Its fantastic! I love finding great things in unexpected places. They are simple as to make - I whipped them up at 8:30 last night out of pure boredom and need of a snack. If you want to make the Banana/Pecan variety, just swap out the raspberries and white chocolate.
  • 225g plain flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp bicard soda
  • 2 ripe bananas, mashed
  • 4 tbsp butter/margarine, melted
  • 115g caster sugar
  • 1/2 tsp vanilla essence
  • 2 eggs, lightly beaten
  • 4 tbsp sour cream/natural yoghurt*
  • 1/2 cup raspberries (be smart use frozen, fresh cost $$$$$)
  • 1/2 cup white chocolate chips
  • 1/2 cup shredded/desiccated coconut
  • flaked almonds, to sprinkle
*You can use either/or here. You can also just use whatever yoghurt you have in the fridge - I just happen to have natural at the moment.

Preheat oven to 190C. Grease or line with patty cases a 2 x 12 hole muffin tins (or for bigger muffins just use one).

Combine dry ingredients in a bowl. Add banana, vanilla, eggs, yoghurt and butter. MIx well. Add raspberries, choc chips and coconut. Mix to combine, and distribute flavourings.

Spoon even amounts into tins. Sprinkle a few flaked almonds over each. Place in oven and bake for 20 minutes until golden brown and cooked through (test by gently touching in the centre of muffins - if it springs back they're done). Cool in tin 5 minutes before transferring to a wire rack.

These are perfect with a cup of milky tea or coffee as a pick-me-up any time of the day. They're also a great on-the-go snack.