I almost followed a recipe, just improvised a little along the way.
Of course when I compare what I made to the original – the methodology is the same, the ingredients improvised and quantities are a little fuzzy. Strangely, at the time I was making the muffins I was sure I was following it to the T.
So I’ll make it easy. If you haven’t got your own favourite banana muffin recipe, then follow Catherine’s. I figure that if over 250 people have commented on it, the majority having happily used the recipe themselves, you couldn’t go wrong.
But if you want to walk on the wild side, then follow my version.
Banana muffins with cherries, walnuts and nutmeg
Turn the oven onto 175 c
30 g melted butter
1/3 cup (or more) maple syrup
2 large ripe bananas, mashed (more if you’ve got them)
1 egg, lightly beaten
Combine the above ingredients, letting the melted butter cool down before mixing it with the beaten egg.
A large handful of dried cherries (I found some in the pantry clean out and thought – why not?)
A large handful of walnuts
1.5 cups of flour – I used a mixture of 3/4 wholemeal and 1/4 rice flour (why? Because they were there)
1 level tsp bicarb soda/baking soda
1 level tsp baking powder
Scant 1/2 tsp sea salt
A generous pinch freshly ground nutmeg (it was about 1/4 of a small nutmeg)
Chop the dried fruit and nuts. Combine the flours and other powdery things in a bowl. Toss the fruit and nuts through it til they are coated in flour.
Pour the wet ingredients into the dry ones and stir, just a little, don’t over work it.
Spoon into greased muffin tins.
Cook for 20 minutes.
Cool on a wire rack.
UPDATE: Have made a few tweaks and this version of the cherry muffins is even better!