Sunday, June 17, 2012

Allergy free banana, honey and cinnamon muffins recipe

Apologies for this turning into more cooking than fiction posts but life has become rather stressful and this is about the level of thought I'm up to. Today's cooking was bread for me and muffins for the hubby. He put in a request and I couldn't think of a good reason why not...
What do they call this? Stress baking... I'll have to ask people around soon.

  • Spray oil for greasing
  • 2 cups Orgran self-raising flour
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • 1 tsp cinnamon
  • Pinch salt
  • ½ cup brown sugar
  • 75g Nuttlex, melted
  • ½ cup goat’s milk
  • 2 tbs honey
  • 1 tsp vanilla essence
  • 2 tsp Orgran No Egg whisked with 60mls water until thick
  • 2 bananas, mashed

  • Preheat oven to 180°C.
  • Grease a medium-large muffin pan with oil or line with paper cases.
  • Sift the flour, baking powder, bicarb soda, cinnamon and salt into a large bowl.
  • Stir in the sugar.
  • Combine the melted Nuttlex, goat’s milk, honey, vanilla essence, No Egg mixture and mashed banana in a large jug.
  • Whisk until well combined.
  • Make a well in the centre of dry ingredients.
  • Slowly add the wet mixture, stirring until just combined (do not overmix). Add more goat's milk if needed.
  • Spoon the mixture into muffin pan.
  • Bake for 20 minutes or until cooked through when tested with a skewer.
  • Cool in pans for 5 minutes then turn the muffins out onto a wire rack to cool. 

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