makes 18 Servings
~ 20 - 30 min
- 3 cups self-raising flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp bicarbonate of soda
- 1 1/4 cup granulated brown sugar
- 1 large banana, mashed
- 125 ml oil
- 100 ml sour milk
- 1 tbsp apple cider vinegar
- 1 1/2 tsp banana essence
- 1 cup boiling water
These muffins were yet another one of my experiments and the outcome was fantastic! Everyone who tried them loved them. So if you’re one who’s looking for a baked treat that’s egg free as well as butter free, then this right here goes out to you! Do try it out and let me know how it goes in the comments below.
Get this
- Mixing bowl
- Sieve
- Wooden spoon
- Measuring cups
- Measuring spoons
- Muffin tray
- Cupcake liners (optional)
- Measuring jug
Do this
- Get your ingredients together. These include; 3 cups self-raising flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp bicarbonate of soda
1 1/4 cup granulated brown sugar
1 large banana, mashed
125 ml oil
100 ml sour milk
1 tbsp apple cider vinegar
1 1/2 tsp banana essence
1 cup boiling water - Preheat oven to 180 degrees Celsius. Line your muffin tray with the cupcake liners, if using. Alternatively, you may grease your muffin tray with margarine or oil then dust with a little flour. Set aside.
- Put sugar and salt into the mixing bowl. Sift flour, baking powder and soda into same bowl with sugar and salt. Give a quick mix until well combined. Make a well in the middle and add the mashed banana.
- Put oil, vinegar, sour milk and essence into the measuring jug. Mix and pour into the mixing bowl with dry ingredients (your flour, sugar, salt, etc mixture).
- Pour the hot water and mix until just combined. (Do not over mix else it will result in tough textured muffins).
- Spoon into cupcake liners and bake in preheat oven for 20 – 30 min or until skewer comes out clean when inserted. Allow to cool, enjoy!
