Friday, August 29, 2014

Extra Moist Banana and Raisin Muffins - Day 47 Use What You've Got


A few years ago, I used to have a market stall at the local shopping centre once a month, selling things I'd made. There, I met a lovely lady called Mary, who made and sold beautiful baby and kids clothes.  We used to chat at the markets, and occasionally I'd visit her at home.  A couple of years ago, she sold up and moved down South to a retirement village to be nearer her family.  When she left she gave me piles of fabric and crafting books that she no longer had space for.  I miss seeing her around and our chats about sewing.

So what has all this to do with muffins?  Well this recipe is one she gave me. It was her favourite and she always had some made up and frozen ready to warm in the microwave and serve up with a cup of tea if anyone came calling. I had many a 'Banana and Raisin' muffin with Mary, and they will always make me think of her!

 Mary's Extra Moist Banana and Raisin Muffin Recipe

3/4 cup boiling water
1teaspoon bicarbonate of soda
1 cup raisins
1 cup other dried fruit you like - eg. dates or currents
1 cup mashed banana
1/2 cup grapeseed oil
1/2 cup apple juice concentrate or caster sugar
2 large eggs
1 1/2 cups self raising flour
1/2 cup plain flour

Combine the boiling water, bicarb and dried fruit in a bowl. Leave to stand for 10 mins

Preheat oven to 180C and lightly grease the muffin tray.

In another bowl, combine the banana, oil, apple juice concentrate and eggs. Beat.

Stir the dried fruit and their liquid into the banana mixture.
Sift the flours into the mixture and stir to combine.

Spoon into the muffin tray.

Bake for 20-25 minutes until golden brown.

Enjoy with a cuppa and a friend!


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