Yoghurt banana muffins

Banana bread and cake is a favourite of mine. Not too sweet, moist and can be considered part of the fruit food group (kind of).  

This yoghurt banana muffin recipe was inspired by a banana cake recipe on weightloss.com.au but it’s a little naughtier. I increased the sugar slightly, added honey, used butter instead of margarine, replaced some of the milk with yoghurt and decreased the number of bananas. Then I turned them into muffins, instead of a cake. Ok so I made a few amendments, but I wanted to give credit where credit is due.

This is a quick and easy muffin recipe perfect for morning or afternoon tea with a coffee or cup of tea. Or if you are Mr Bball, a homebrewed beer.
 
Banana muffins
Yoghurt banana muffins:

Ingredients:
  • 150g butter
  • 150g white sugar
  • 2 eggs
  • ½ teaspoon vanilla essence
  • 2 ripe bananas mashed (or one large one)
  • 1 teaspoon of baking soda
  • ¼ cup of milk
  • 3 tablespoon of yoghurt
  • 1 tablespoon of honey
  • 2 cups plain flour
  • 1 heaped teaspoon of baking powder
Method:
  • Pre-heat oven to 180c fan-forced
  • Grease a 12-hold muffin tin
  • Cream butter and sugar until light and creamy
  • Mix in vanilla essence
  • Mix in one egg at a time until well combined
  • Mush the bananas and add them to the mixture
  • Heat the milk in the microwave for 30 seconds or until warm and add the baking soda. It should foam slightly.
  • Add the foamy milk to the banana mixture
  • Mix the flour and baking powder
  • Sift the flour and baking powder and mix into the banana mixture
  • Spoon two tablespoons of mixture into each muffin tin. You may end up with enough for 14.
  • Cook for 20 – 25minutes or until a skewer comes out clean
  • Dust with icing sugar and/or cream to serve.
  • You can serve this warm or cold.
This muffin recipe is moist, light and fluffy. Give it a try. Perfect for morning or afternoon tea entertaining. Try serving with honey butter for a bit of extra sweetness.

My farewell fun yoghurt fact: Persian traditions hold that "Abraham owed his fecundity and longevity to the regular ingestion of yogurt".*

Source:
*Batmanglij, Najmieh (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p. 170.

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