Banana Muffins
I found myself with three black bananas this week. It's not often that bananas last long enough to go black in our house but I had hidden these three and then promptly forgotten them. That is until I opened the small cupboard where I keep the cake tins and found them sitting on a plate.
Thankfully I have a wonderful banana muffin recipe that takes less than five minutes to mix and only twenty-five to bake, so piping hot, fresh muffins in under 30 minutes!
Banana Muffins
Ingredients:
2 cups self-raising flour
2-3 over-ripe bananas, mashed
2 eggs
1 cup sugar
1 cup chopped walnuts (optional)
Method:
Pre-heat oven to 175 degrees Celsius. Combine all ingredients, beating with a fork until just mixed. Pour into greased and floured or paper lined muffin tins. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Cool before icing with lemon icing or cream cheese frosting if desired.
Cost: $5.40 with walnuts/45 cents each OR $2.90 without walnuts or 24 cents each for muffin size
Notes: Use cupcake papers instead of muffin papers to stretch the batter.
Walnuts can be left out if desired (this will bring the cost of the recipe down).
Thankfully I have a wonderful banana muffin recipe that takes less than five minutes to mix and only twenty-five to bake, so piping hot, fresh muffins in under 30 minutes!
Banana Muffins
Ingredients:
2 cups self-raising flour
2-3 over-ripe bananas, mashed
2 eggs
1 cup sugar
1 cup chopped walnuts (optional)
Method:
Pre-heat oven to 175 degrees Celsius. Combine all ingredients, beating with a fork until just mixed. Pour into greased and floured or paper lined muffin tins. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Cool before icing with lemon icing or cream cheese frosting if desired.
Cost: $5.40 with walnuts/45 cents each OR $2.90 without walnuts or 24 cents each for muffin size
Notes: Use cupcake papers instead of muffin papers to stretch the batter.
Walnuts can be left out if desired (this will bring the cost of the recipe down).
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