Banana and walnut muffins (Fleur Armstrong)
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Ingredients
three ripe bananas
one-third cup brown sugar
half teaspoon vanilla essence
three-quarters cup canola oil
one egg, lightly beaten
quarter cup milk
two-thirds cup wholemeal self-raising flour
two-thirds cup white self-raising flour
quarter tspn bicarb soda
half cup chopped walnuts
Method
Preheat oven to 200C. Grease muffin tins. Mash banana in mixing bowl, then add sugar and vanilla oil and mix well.
Beat egg into a small bowl, add milk stir into banana mixture. Stir in flour, bicarb soda and half walnuts.
Spoon mixture into muffin tins and sprinkle remaining walnuts on top and cook for 15 to 20 minutes.
Cheesy veggie muffins (Dorothy Dole, Bendigo)
Ingredients
one-and-a-half cups self-raising flour
one cup grated zucchini
one cup grated carrot
one cup grated tasty cheese
one-third cup olive oil
125g can creamed corn
half cup milk
Method
Sift flour in a large bowl. Stir in zucchini, carrot and cheese. Mix together oil, creamed corn and milk and stir flour mixture until ingredients are combined.
Spoon te mixture into greased muffin pan. Bake at 180C preheated for 25-30 minutes or until cooked. Serve warm or cold. Makes 10 to 12 muffins.