Monday, 13 June 2016

I normally have great intentions at the start of every week with a list of things I want to bake. Some weeks I'll even have all the ingredients ready waiting for me but then all of a sudden it is Thursday and still no sign of freshly baked goods! Normally nap times are bake sessions as lets face it toddler baking seems to take triple the amount of time and generally not the desired results! Recently though Oliver has been dropping his afternoon nap which usually means Im trying to entertain an overtired toddler. Well today was a turnaround as he actually had a nap so not one to miss an opportunity I quietly tiptoed to the kitchen to get cracking.

One of Oliver's favourite muffins is my homemade banana and blueberry muffin but I thought I would play slightly with it as I had a massive tub of blackberries that I managed to get in a reduced to clear section for 20p!



Ingredients
150g self raising flour
1/2 tsp bicarbonate of soda
2 medium ripe bananas, mashed
60g unsalted butter, melted
1 egg, beaten
75g blackberries, washed and dried

Method
Preheat the oven to 180(160 fan). Sift the flour and bicarbonate of soda into a large bowl then make a well. In a separate bowl add the melted butter and beaten egg to the mashed banana and stir. Then add the banana mixture into the flour. Fold gently together, do not over work. Then add in the blackberries and again stir gently. Divide the mixture into muffin cases or a greased muffin tray. I tried to only have one blackberry per muffin. Bake for around 20 minutes until risen and golden.



These muffins are freezable and are perfect as an afternoon snack, as part of breakfast or in a lunchbox.

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