Muffins are so quick and easy to whip up, I really must ask myself why I don’t make them more often. They don’t need to look perfect and there’s no mucking about with icing or the prettiness that comes with cupcakes. With so many different flavour combinations and the option to make sweet or savoury muffins, they make a great on-the-run brekkie, perfect after-school snack for the kids or a naughty lil’ sump sump (I can’t believe I just said that) before bed.
These muffins were made with an overripe banana, toasted Brazil nuts, cinnamon and brown sugar for that glittering crunchy finish on top- the best part. I have a feeling that coconut would have gone really well with these muffins as well…maybe next time.
My two dogs were all over me trying to get at these muffins…
- 2 1/2 cups self-raising flour
- 1/2 cup brown sugar, plus extra for sprinkling at the end
- 1 1/4 cups milk
- 1 egg, lightly beaten
- 90g butter, melted
- 1 overripe banana, mashed
- 2 tbsp Brazil nuts, toasted, chopped
- 2 tbsp cinnamon powder
- Preheat oven to 180°C. Lightly grease a 6-hole, 3/4-cup capacity non-stick muffin pan. I used silicon moulds.
- Sift flour into a bowl. Add brown sugar and stir to combine. Make a well in the centre. Combine milk, egg and butter. Pour milk mixture into the well.
- Add mashed banana, nuts and cinnamon. Using a large metal spoon, stir until just combined (don’t over-mix- this is why it’s a perfect recipe for newbies or kids just starting out, you can’t really screw it up
- Spoon mixture into muffin holes until three-quarters full. Sprinkle with brown sugar.
- Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.