Although the sky is a fabulous blue with fluffly clouds, I’ve got to say that there is definitely an autumnal nip in the air now and with the inspiring The Great British Bake Off in full swing I have dug out my bunloaf and cake tins and have a wide smile as I can settle into some warming home baking and cooking.
First up is a great recipe for using up any over-ripe bananas and apples that are just about to go over. In the spirit of minimal waste, I decided to make some Banana & Apple Muffins.
What you’ll need :
3 ripe bananas (the skins on the ones I used were almost completely black, so the riper the better!)
2 eating apples (again, these had been in the fruit bowl a while and the skin had started to wrinkle!)
125 ml vegetable or light olive oil
2 eggs
250g plain flour
100g caster sugar
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 tablespoon Golden Syrup
demerara sugar
Preheat oven to 200C, 180C fan oven or gas mark 6
1. Mash the bananas in a bowl. Peel, core and chop the apples and set aside in another bowl.
2. Mix the oil and eggs together
3. Put the flour, sugar, bicarb, baking powder and cinnamon in a large bowl and mix together. Add the oil and egg mixture and mix followed by the mashed bananas and Golden Syrup, then fold in the chopped apples.
4. Put a good spoonful of the mixture into muffin or cake cases and top with a sprinkling of demerara sugar.
5. Bake for 15 minutes. When you take your muffins out, leave them in the tin for 5 minutes to cool a little, then you can put them on a cooling rack – if they last that long!!!
If anyone has any additions to this recipe, do let us know – we’d love to hear about your own experiments and recipes.
Enjoy! M x
