I had taken two eggs out of the fridge to come to room temperature ready for my breakfast last weekend, but then we ended up going to Booths for our breakfast and for some shopping at Aldi.
What to do with them?
Then I spotted my banana, it was to speckled for me to want to eat it as it was. I'm a fussy so and so when it comes to the over sweetness of ripe bananas. So I immediately thought of Banana and Walnut Muffins and sprung into action as soon as we got back. It's one of those recipes that I don't have to think twice about as it's just so easy to remember, they are my favourite sort. 😀
Weigh the eggs, in the shell or out it doesn't matter the shell weighs virtually nothing.
Gather together all the other ingredients and weigh them into the bowl in the exact same weight.
SR Flour (or plain and a teaspoon of baking powder)
Butter or Spread
Sugar
and of course,
your banana ... which can be any weight.
A measure of some sort of vanilla essence, extract or paste and finally a handful of walnuts.
While your oven comes to temperature (about 180C fan, 200C degrees non-fan, gas mark 6, 400F) beat everything together, mashing the banana well and then crumbling in the walnuts at the end.
I put mine in muffin cases but you can also just spoon the mix into silicone cupcake trays if you have them. The amount you get varies each time, due to the varying weight of eggs and bananas but it will be an average of 10-12.
Cook them for approximately 20 minutes or until an inserted skewer comes out clean.
Enjoy with a nice cup of coffee.
Warm Banana and Walnut Muffins are the chefs perk. 😃
While the oven was on I baked a couple of bought half-baked baguettes to have for a packed lunch at Mum's
After sharing the rest of the muffins with Alan, I had two more for my breakfast the following morning, what a lovely treat.
I used the last of my white sugar to make these, which rather spookily weighed out exactly right!!👻
Sue xx
They look like absolute deliciousness on a plate!
ReplyDeleteThey are almost too delicious, I'm sure Alan is letting his bananas get over ripe so that I will make them regularly!!
DeleteYour muffins look delicious. I made some banana muffins, myself, earlier in the month and added some blueberries to them.
ReplyDeleteBlueberries add a delicious pop of flavour to them don't they. :-)
DeleteSounds delish, you've made my mouth water
ReplyDeleteHaha ... they were lovely.
DeleteLook delish but I would eat that banana as a perfect breakfast with yoghurt. Catriona
ReplyDeleteI like them to be very yellow and firm if I am to eat them just as a banana, this one would have been far too sweet for me.
DeleteLooks and sounds delish.
ReplyDeleteThey really were. :-)
DeleteThey look absolutely delicious, and a fabulous way to use the banana that you didn't fancy.
ReplyDeleteIt's one of the best uses for a banana if you ask me. :-)
DeleteThey look delicious! I know what you mean about bananas, I hate them when they're over sweet, too. x
ReplyDeleteAh yes, the wonderful 'weight of an egg' recipe.... so easy to remember, so many variations on the theme! (But never banana for me! I'll eat them until they get too specly, and then I treat the worms in the compost bin. I'm not a fan of banana cakes)
ReplyDeleteI too do not like an over ripe banana. I want to try this recipe the next time there is a banana in the house. Thank you.
ReplyDeleteWhat a good use of those two ingredients, bulked out and delicious.
ReplyDeleteI also do not like an over ripe banana. Much too sweet for my taste.
ReplyDeleteGod bless.