Thursday, March 7, 2013

Allergy free banana muffins recipe

  • 3 cups Orgran self-raising flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1¼ goat’s cups milk
  • 1 tsp Orgran No Egg whisked with 60mls water until thick
  • 90g Nuttlex, melted
  • 2 small bananas, peeled, mashed

  • Preheat the oven to 180°C.
  • Place muffin patties in a large muffin pan.
  • Sift the flour into a large bowl.
  • Add the brown sugar and cinnamon and stir to combine.
  • Make a well in the centre of the flour mixture.
  • Combine the goat’s milk, No Egg and Nuttlex in a separate bowl.
  • Add the mashed banana with the goat’s milk mixture.
  • Pour the goat’s milk mixture into the flour mixture.
  • Using a large metal spoon, stir until the muffin batter is just combined.
  • Spoon the batter into the muffin patties.
  • Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
  • Allow the muffins to cool in the pan for 1 minute.
  • Turn out onto a wire rack to cool.

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