Another sweet one. This recipe comes from my former colleague Martha. It’s originally for a banana loaf cake but I found that it makes great muffins. Vanessa, ‘The Queen of Hove’ demands that I make these for each Eurovision party and who am I to refuse? 🙂
This makes about 20 muffins.
175g carrots, finely grated
2 ripe bananas
175g light brown sugar
3 large eggs, beaten
300g plain flour
½ teaspoon bicarbonate of sodaa
1½-2 teaspoons baking powder
175ml sunflower oil
Pre-heat the oven to 160.
Grease the muffin tin.
Peel and mash the banana and mix with the brown sugar.
Gradually blend in the eggs. Stir the flour, baking powder and bicarb together and stir into the banana mixture.
Stir in the olive oil and beat well. Stir in the carrots and give it all a final beating so that it is mixed well and plenty of air gets into the mixture.
¾ fill each muffin slot. (as a little tip I leave two muffin slots un-caked and ¾ fill them with water instread. I read somewhere that this helps to keep the muffins moist during cooking. Mind you, I don’t know if this is actually true but I do it every time, just in case.)
Bake in the over for 20-25 minutes until risen and firm to the touch.
Cool on a wire rack.
They’re lovely as they are but I usually make an icing by combining plain cream cheese and light brown sugar.
Here’s a photo of some un-iced muffins. They’re very tasty if I do say so myself!