Muffins are VERY easy and quick to make, and nothing's better than warm muffins from the oven on a weekend morning. OATS AND BANANA MUFFINS Good for a healthy breakfast Makes 12 muffins In one bowl combine: 1 large egg 1 cup buttermilk 1 teaspoon vanilla essence 1/2 cup of porridge oats 2 mashed bananas 2 tablespoons vegetable oil 1/2 cup caster sugar In another bowl, mix together: 1/2 cup of wholemeal flour 1 cup of cake flour 1 tsp of bicarbonate of soda 2 tsp of baking powder Method: Preheat the oven to 180C. Line a muffin tin with 12 muffin cases [caption id="attachment_517" align="aligncenter" width="300" caption="OATS & BANANA MUFFINS"][/caption] Now combine the two mixtures, moving quickly and lightly with your spoon - or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don't worry if the mixture is pretty lumpy. Get the mix into the paper cases ASAP filling them three quarters full - as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw. Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.
- Tags: Banana, Banana Cake, breakfast, Cape Malay, Cape Malay Cooking & Other Delights, Cape Malay Foods, Muffins, Ramadan Recipes, Traditional Cape Malay Food