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Sunday, 9 March 2014

Banana and Apricot Muffins

I baked these muffins for morning tea this morning as we had a couple of over-ripe bananas that needed using up.  They disappeared in seconds once they were cool enough to eat safely.



Banana and Apricot Muffins

225g plain flour
1tsp baking powder
150g caster sugar
2 free range eggs
2 over-ripe bananas, mashed
100ml milk
110ml oil
1 tsp vanilla bean paste
handful of chopped dried apricots

Preheat your oven to 200C/180C Fan.  Line a non-stick muffin tray with paper liners.

Sift the dry ingredients in to a bowl.  Mix the wet ingredients together in a jug.  Make a well in the dry ingredients, add the wet ingredients and stir gently to combine, add the dry apricots and stir gently through the mixture.  Do not beat the mixture or your muffins will be tough.

Spoon the mixture evenly into the paper cases.  Bake for 20 minutes or until a skewer inserted into the centre of a muffin comes out clean.  Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.


8 comments:

  1. Replies
    1. Pinch away :) I've used dates or sultanas before too, or berries in the summer. It's a good basic standby recipe.

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  2. I love a good Sunday morning muffin. So quick - especially if you weigh everything the night before.

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  3. There is nothing like a muffin! And these are a super easy way towards your 5 a day too.

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  4. Perfect use for over ripe bananas. Perfect pick me up for days when I have conference calls all day and can't get out for lunch too

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  5. Nice, these would be good for breakfast!

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  6. I'm going to make a batch of these for the freezer - perfect timing! Thanks Michelle! Hope all well with you and bump and brood :-)

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  7. Yum - they look good Michelle and I bet the bananas make them really moist.

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