Hot coffee and warm muffins are something I adore! And the biggest plus point of making a batch of muffins is that you can give them to your lil one for lunch boxes and have one yourself when hunger pangs strike.
Our guest poster today is Priya Sachan of the widely popular and she has a simple but yummy recipe for Banana and Raisin Muffins to share with all of you.
Banana and Raisin Muffins
When you have a child in your house, you must be prepared to answer those sudden hunger pangs. When we were kids, our mums used to keep laddoos and mathris ready. I love baking breads and muffins for my daughter. They easily stay for weeks. Children love having them and they do not require much effort or time. This muffin here uses ripe bananas (which no one wants to eat otherwise), wholewheat flour and are yum to eat. A great and no-time recipe for preschoolers.
Wholewheat flour – 1 cup
All purpose flour – 1 cup
2 very ripe small bananas or 1 large banana – grated or mashed
Raisins chopped – 1 tbsp
Egg – 1
Powdered sugar – 1/2 cup
Salt – 1/2 tsp
Baking powder -1 tsp
Butter/Vegetable Oil – 100 gms
Pineapple Essence – 1 tsp (you can use vanilla or some other fruit essence too)
Milk – 1 cup
Preheat the oven to 180 deg C.
Grease the muffin tray or moulds and keep aside ready for baking.
Sieve together flour, salt and baking powder twice to ensure all dry ingredients mix well and there are no lumps. Keep it aside.
Melt butter and bring it to room temperature.
In a separate bowl, beat the egg with sugar using a hand whisk.
Add pineapple essence and milk and mix well.
Add melted butter/oil to egg mixture and keep beating to mix well.
Add mashed bananas to the mixture.
Add raisins to mixture and mix lightly.
Make a well in between the mixture of dry ingredients (flour mixture) and pour egg-sugar mixture and mix quickly using a wooden spoon.
Do not worry about beating too much.
Immediately pour into muffin moulds, sprinkle some raisins and transfer to oven.
Bake for 20-25 minutes.
Check using a tooth pick and cool on a rack.