Name: Banana muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cup self-raising flour; 1/4 teaspoon bicarbonate of soda; 3/4 cup brown sugar, firmly packed; 125 gram butter, melted; 3/4 cup very ripe mashed banana; 3/4 cup sour cream; 2 eggs, lightly beaten; 1 tablespoon milk; 3/4 cup chopped pistachio nuts; 2 tablespoon brown sugar

Banana muffins

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Makes 18 Item

Prep

20M

Cook

25M

Total

45M

Ingredients

2 cup self-raising flour

1/4 teaspoon bicarbonate of soda

3/4 cup brown sugar, firmly packed

125 gram butter, melted

3/4 cup very ripe mashed banana

3/4 cup sour cream

2 eggs, lightly beaten

1 tablespoon milk

3/4 cup chopped pistachio nuts

2 tablespoon brown sugar

Method

1.Preheat oven to moderate, 180°C. Lightly grease 18 holes of 2 x 12-hole muffin pans.

2.Sift flour and bicarbonate of soda into a large bowl. Stir in sugar.

3.Combine butter, banana, sour cream, eggs and milk. Fold gently into flour mixture. Be careful not to over-mix.

4.Spoon mixture into pans until 2/3 full. Combine pistachios and sugar and sprinkle over top.

5.Bake, 15-20 minutes, until cooked when tested with a skewer. Cool in pans for 5 minutes before turning onto a wire rack to cool completely. Serve with butter, if preferred.

You can store muffins in an airtight container (at room temperature) for up to three days.
Note

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