BANANA MAPLE MUFFINS
2 cups (300g) Self Raising Flour
1/3 cup (50g) Plain Flour
1/2 teaspoon Bicarbonate of Soda
1/2 cup (100g) firmly packed brown sugar (I used Demerara)
1/4 cup (60ml) maple-flavoured Syrup
2/3 cup mashed bananas
2 eggs, lightly beaten
1 cup (250ml) buttermilk
1/3 cup (80 ml) vegetable oil
Coconut Topping:
15g butter
1 tablespoon maple-flavoured syrup
2/3 cup (30g) flaked coconut
To make: Melt butter in a small pan, add maple syrup and coconut, stir constantly over high heat until coconut is lightly browned.
1. Grease a 12 hole (1/3cup/80ml capacity) muffin pan (I just used muffin case liners).
2. Sift dry ingredients into large bowl. Stir in maple syrup and banana, then eggs, buttermilk and oil. (I substituted a couple of tablespoons of papaya and mango yoghurt for some of the milk as I needed to use the yoghurt up).
3. Spoon mixture into prepared pan, sprinkle with coconut topping. (I didn't bother using this). Bake in moderately hot oven for about 20 mins. (180/190 deg. C/350-375 deg. F, Gas mark 4).
Makes 12.
No photo - but enjoy. These had a lovely subtle banana flavour and the maple goes well with it. Recipe taken from The Australian Women's Weekly Cookbook - Muffins, Scones and Breads.
