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.