Friday, May 18, 2012

How to Make: Banana & Pear Muffins

My pantry utensils don't stretch as far as an electric mixer, nor do I have a humble cooling rack in my collection. However, with a little bit of 'out of the what i don't have box' thinking, I make just about anything I want to regardless of what utensils a recipe says to use.

So let's see how I fair in making sugar-free, Banana & Pear Muffins.

What you'll need (remember if you don't have it, get creative)

1x Muffin tray (preferably one that fits 12x muffin cases)
12x Muffin cases (if you don't have these you can just put the mixture straight into the tray, just line it with butter first)
1x Whisk. If you're a bit fancier and have an electric kitchen-aide type one..that will work too
1x Wooden spoon (or a fork)
1x Cutting Board
1x Sharp knife
1x Peeler (if you're multi talented, you could use the knife)
1x Cooling rack. This is something I didn't have so I just tipped my dish rack upside down & wa-la!

1x Large, ripe banana (peeled and chopped)
1-2x Pears (peeled and diced)
1/2 Teaspoon of Bicarb Soda
1 1/2 Cup of Self Raising Flour
2x Tablespoons of Milk(I recommend Soy Milk if you want some extra goodness)
1x Egg (you can substitute this if you don't eat eggs)
2x Tablespoons of Extra Virgin Olive Oil *Optional*

Method: Option B. Is how I managed without having certain utensils.
1/ Preheat Oven to 180 degrees Celcius (335F)
2/ Place your paper muffin liners into the 12 cup muffin tray (B. if you don't have paper liners just tip the mixture straight into the tray. To avoid the mixture sticking when cooked, line it with a light layer of Butter.)
3/ In a food processor, blend your egg, milk and banana. Doing so until you have a smooth consistency. (B. Alternatively if you don't have a food processor, you can mash the banana in a mixing bowl until a smooth paste, then add your egg (beaten prior) and milk)
4/ In a small bowl, mix your bicarb soda with your self raising flour then along with your diced pears and Olive Oil (if using it) add all of this to your mixture.
5/ Using your wooden spoon (B or chosen utensil) give all the ingredients a good stir, making sure however not to over mix the ingredients so it stays light and fluffy when cooked.
6/ Spoon your mixture into your muffin tray (make sure they are roughly a generous helping to each)
7/ Cook for around 15-20 minutes, checking around the 15 minute mark if they are golden brown on top (be careful not to overcook them)
8/ Once you are happy with how they look and feel, let them cool down on a wire rack (B. I don't have a wire rack so I just dried off and flipped upside down my dish rack. Did the exact same job)

Couldn't rotate this picture for some reason 

This Muffins are Sugar-Free so if you have a huge sweet tooth, you can always accompany them with a small dab of Jam or Cream,

They are a simple, easy to make muffin that you can take with you to snack on, or freeze for another time. You can even add more fruit of a different type should you wish. It's all up to you.

Until next time,

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