Yoghurt banana muffins

Banana bread and cake is a favourite of mine. Not too sweet, moist and can be considered part of the fruit food group (kind of).  

This yoghurt banana muffin recipe was inspired by a banana cake recipe on weightloss.com.au but it’s a little naughtier. I increased the sugar slightly, added honey, used butter instead of margarine, replaced some of the milk with yoghurt and decreased the number of bananas. Then I turned them into muffins, instead of a cake. Ok so I made a few amendments, but I wanted to give credit where credit is due.

This is a quick and easy muffin recipe perfect for morning or afternoon tea with a coffee or cup of tea. Or if you are Mr Bball, a homebrewed beer.

 

Yoghurt banana muffins:

Ingredients:

• 150g butter
• 150g white sugar
• 2 eggs
• ½ teaspoon vanilla essence
• 2 ripe bananas mashed (or one large one)
• 1 teaspoon of baking soda
• ¼ cup of milk
• 3 tablespoon of yoghurt
• 1 tablespoon of honey
• 2 cups plain flour
• 1 heaped teaspoon of baking powder

Method:

• Pre-heat oven to 180c fan-forced
• Grease a 12-hold muffin tin
• Cream butter and sugar until light and creamy
• Mix in vanilla essence
• Mix in one egg at a time until well combined
• Mush the bananas and add them to the mixture
• Heat the milk in the microwave for 30 seconds or until warm and add the baking soda. It should foam slightly.
• Add the foamy milk to the banana mixture
• Mix the flour and baking powder
• Sift the flour and baking powder and mix into the banana mixture
• Spoon two tablespoons of mixture into each muffin tin. You may end up with enough for 14.
• Cook for 20 – 25minutes or until a skewer comes out clean
• Dust with icing sugar and/or cream to serve.
• You can serve this warm or cold.

This muffin recipe is moist, light and fluffy. Give it a try. Perfect for morning or afternoon tea entertaining. Try serving with honey butter for a bit of extra sweetness.

My farewell fun yoghurt fact: Persian traditions hold that "Abraham owed his fecundity and longevity to the regular ingestion of yogurt".*

Source:

*Batmanglij, Najmieh (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p. 170.