Photographed by Sammy Reid
Banana, Date and sour cream muffins
Ingredients:
Makes 12 Muffins
280 g/9 oz plain flour
125g/4 oz castor sugar
1 tablesp baking powder
2 eggs
60 g / 2 oz butter melted and cooled
1/4 cup (60 g / 2 0z ) sour cream
2 tablesp milk
1 large banana mashed (approx 1 cup)
155g / 5 oz chopped dates.
METHOD
Oven 350F or 180C
Fit 12 paper liners to standard muffin tin.
Sift flour, sugar and baking powder into a large bowl.
In a medium bowl, beat eggs, butter, sour cream milk and banana together until blended.
Add to the dry ingredients and stir until just combined. Will be a little lumpy; fold in the dates.
Fill each prepared muffin cup 3/4 full.
Bake for 20 - 25 minutes, or until muffins are golden and a skewer inserted in the centre comes out clean.
Let cool in pan for 1-2 minutes, then transfer to a wire rack to cool.
Serve warm or at room temperature as they are or with cream cheese or butter.
Makes 12 Muffins
280 g/9 oz plain flour
125g/4 oz castor sugar
1 tablesp baking powder
2 eggs
60 g / 2 oz butter melted and cooled
1/4 cup (60 g / 2 0z ) sour cream
2 tablesp milk
1 large banana mashed (approx 1 cup)
155g / 5 oz chopped dates.
METHOD
Oven 350F or 180C
Fit 12 paper liners to standard muffin tin.
Sift flour, sugar and baking powder into a large bowl.
In a medium bowl, beat eggs, butter, sour cream milk and banana together until blended.
Add to the dry ingredients and stir until just combined. Will be a little lumpy; fold in the dates.
Fill each prepared muffin cup 3/4 full.
Bake for 20 - 25 minutes, or until muffins are golden and a skewer inserted in the centre comes out clean.
Let cool in pan for 1-2 minutes, then transfer to a wire rack to cool.
Serve warm or at room temperature as they are or with cream cheese or butter.
