After the egg-travagance (I know! Its a terrible joke - blame James Martin and his omelette challenge personally!) of Easter food it was high time we got back on the wagon! The age old problem of banana's in the fruit bowl needed to be addressed and when this recipe caught my eye I knew where they were headed.
Banana Yogurt Muffins
1 3/4 cups self-raising flour
1/2 cup caster sugar
1 cup natural yogurt
1 egg
2/3 cup vegetable oil
2 large bananas, mashed
Preheat oven to 180°C. Lightly grease a 12-hole, 1/3 cup-capacity muffin pan. Sift flour and sugar into a bowl.
Combine yogurt, egg, oil and 1 cup mashed banana in a large bowl. Gradually add dry ingredients, stirring until just combined.
Spoon mixture into muffin holes. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve warm or cold.
Makes 12
Taste.com
These have made the perfect treat for taking to work - instead of reaching for a chocolate bar or bag of crisps we have been munching on these instead.
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