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Banana and lemon muffins

Written by Published on in Baking, Muffins
12 Servings ~ 30 minutes
  • 2 large bananas
  • 200g brown sugar
  • 200g margarine
  • 2 large eggs
  • 150g self raising flour
  • 250g plain flour
  • 2 tsp baking powder
  • 1 lemon
  • 1 tsp lemon essence
  • 1 tsp vanilla essence
  • 1 1/2 cups fresh milk
  • Pinch of salt

This is yet again another one of my experimental recipes. You can’t go wrong with banana batter when baking. This also happens to be an opportunity to tell that bananas are a great source of potassium which among other things helps to regulate your blood pressure. So this is one more reason why you should try this muffin recipe.

Quick Instructions

  1. Preheat the oven. With your ingredients ready, take muffin tin out and grease it with margarine and dust it lightly with flour
  2. Get bananas and a bowl ready. Slice bananas into small pieces. Sprinkle sugar over bananas.
  3. Squeeze juice from half a lemon and pour over bananas. Grate rind from half a lemon into bowl with sliced banana pieces and start mashing mashing the bananas
  4. Mash until you achieve a lumpy texture and add tsp of lemon essence. Mix and set-aside.
  5. Take serve put it over bowl and pour measured flour. Add pinch of salt and baking powder, sift and set-aside (file 8)
  6. Get your margarine and measure 200g and put it into mixing bowl
  7. Add sugar into mixing bowl. Add vanilla essence into same mixing bowl
  8. Mix using an electric hand-mixer or  manually using a wooden spoon until mixture is light and fluffy.
  9. After mixture is light and fluffy, break eggs into mixing bowl and mix for 1 min
  10. Take set-aside flour (in 5) and add 1/3 to the light and fluffy mixture. Add a 1/3 of the milk and mix. Add the second third of flour and milk and mix.
  11. Add the rest of the flour and milk and mix briefly. Take wooden spoon to check batter consistency
  12. Take set aside bananas (in  4) and fold them into mixture. Mix well and again check batter consistency.
  13. Spoon mixture into prepared muffin try (in 1) and bake for 30min or until golden brown. Alternatively when you pierce with a cake taster (skewer)  or tooth pick it comes out clean.
Also see  Roasted shelled peanuts (Nzungu dzaka kangwa)

Pictorial Detailed Instructions

 

Step 1
Preheat the oven. With your ingredients ready, take muffin tin out (a) and grease it with margarine (b) and dust it lightly with flour (c) so that your muffins do not stick in the muffin tray. Your well greased and floured muffin tray should be as illustrated in (d)

 

Step 2
Get bananas and a bowl ready (a). Your bananas must not be too firm to the touch. Slice bananas into small pieces (b). Sprinkle sugar over bananas (d).

 

Step 3
Squeeze juice from half a lemon (a) and pour over bananas (b). This is so that the banana does not discolor due to oxidation. Grate rind from half a lemon into bowl with sliced banana pieces (c) and start mashing the bananas (d).

 

Step 4
Mash until you achieve a lumpy texture as shown in (a) and add tsp of lemon essence (b). Mix and set-aside (c) and (d).

 

Step 5
Take serve put it over bowl and pour measured flour (a). Add pinch of salt (b) and baking powder (c), sift and set-aside (d)

 

Step 6
Get your margarine (a) and measure 200g (b) and (c) and put it into mixing bowl. Here you can use your measuring scale or use demarcation on margarine packet. Most local supermarkets carry demarcated margarine.

 

Step 7
With your margarine in bowl (a), add sugar into mixing bowl (b) and (c). Add vanilla essence into same mixing bowl (d).

 

Step 8
Mix using an electric hand-mixer a) and (b) or manually using a wooden spoon until mixture is light in color and fluffy (c) and (d), Be careful not to over beat mixture as this will affect the texture of your muffins. Your batter my become weak preventing your muffins from becoming nice and fluffy.

 

Step 9
After mixture is light and fluffy, break eggs into mixing bowl and mix for 1 min

 

Step 10
Take set-aside flour and add a 1/3 to the light and fluffy mixture (a). Add a 1/3 of the milk (b) and mix (c). Add the second third of flour and milk and mix (d).

 

Step 11
Add the rest of the flour (a) and milk (b) and mix briefly (d). Take wooden spoon to check batter consistency (c). You should have a dropping consistency.
Step 12 - Click to enlarge
Take set aside bananas and fold them into mixture (a) and (b). Mix well (c) and again check batter consistency (d). Again be careful not to over beat as it will cause mixture to be runny

 

Step 13
Spoon mixture into prepared muffin try (a). Fill each muffin hole to just below the brim. Put tray into preheat oven(b) and bake for 30min or until golden brown (c). Alternatively when you pierce with a cake taster (skewer) or tooth pick it must come out clean (d). If it comes out moist it means the muffin is not yet ready. Note: when putting your muffin tray into the preheat oven do it quickly avoiding leaving your oven door open for too long. This will suddenly drop the temperature in the oven causing your muffin to have a depression at the center,

 

Step 14
Tea anyone?

 

Well this is it! Let me know how it goes in your kitchen. Drop me a comment below. Ohh, you are invited to join our mailing list in order to receive recipes in your inbox as soon as we publish them here.