VIDEO - Bananostrich muffins
You may well be wondering who or what a bananostrich is… well, it’s one of the brilliant “foodimal” characters which appear in the new Cloudy With a Chance of Meatballs 2 film and, when I was asked to create recipes based on these foodimals, I immediately thought of adapting my banana cake recipe in my first book to incorporate some bananostrich.
I make no secret of my love of muffins – sweet and savoury. My muffin tin is one of the most used pieces of equipment in my kitchen, and with good cause. Savoury muffins are a lunch time staple in this house, and many cakes can be adapted into muffins too. The key with this recipe is to use really over-ripe bananas. Don’t be afraid to use the ones which have gone really really black. If I find I have a batch of bananas which are going off to quickly, I freeze them as they are, in a freezer bag, and whip them out when I want to use them for baking. That way, bananas never go to waste in this house.
Makes 10-12 muffins
2 very ripe bananas
125ml vegetable oil
250g plain flour
150g soft dark sugar
1tsp baking powder
1/2 tsp bicarbonate of soda
Good handful of raisins
Pre-heat your oven to 180ºC/ Gas Mark 4
Grease a muffin tin or 12 muffin moulds
- In a bowl, mash the bananas. They don’t need to be too smoothly mashed.
- Mix in the two eggs then add in the vegetable oil.
- Chuck in the dry ingredients – the flour, sugar, baking powder and bicarbonate of soda – and give everything a really good mix so that all the ingredients are nicely incorporated.
- Finally add in the raisins.
- Dollop some mixture evenly into each muffin mould. This mix will make between 10 to 12 muffins, depending on the size of your moulds.
- Bake in the oven for around 20 minutes, or until they are risen and golden on top.
- Allow the muffins to cool a little. You can eat them immediately or store them in an airtight container for up to 2 days.
disclaimer: I was paid by Sony to produce this film