Banana muffins

Whip these up in no time at all and you can’t beat them!  These moist banana muffins are perfect in the lunch box or great with a glass of milk for an after school snack. Even better for the freezer to take out whenever you are limited on time.

Enjoy,

Amanda

BANANA MUFFINS (makes approx 15)

·         125g butter, softened

·         ¾ cup brown sugar

·         2 eggs

·         1 ½ cups self raising flour

·         ½  tsp bicarbonate of soda

·         tsp mixed spice

·         1 cup mashed banana

·         ½  cup sour cream

·         ¼ cup milk

1.       Preheat oven to 180°C. Line a 12 muffin pan with cases.

2.       With an electric mixer, beat butter & sugar until light & fluffy.

3.       Beat in eggs.

4.       Sift the flour, bicarb of soda & mixed spice into the mixture.  Stir to combine.

5.       Add banana, sour cream & milk.  Mix well.

6.       Spoon evenly into muffin cases & bake in preheated oven for 18 - 20 mins.

Tips:                      Can go straight from the freezer into the lunch box as they will be thawed                                             by lunch time.

Storage:               - Room temperature, in airtight container for up to 3 days.

                             - In fridge, in airtight container for up to 1 week.

                             - Freeze, in airtight container/freezer bag for up to 3 months.