Banana & Blueberry Muffins
This family favourite recipe is lifted into a gourmet delight with the addition of Equagold Pure Vanilla organic raw sugar. At first bite a burst of delicious blueberry juice meets the taste buds, so beware if serving direct from the oven as juices from the berries can be quite hot. Do not thaw the blueberries before cooking as the seeping liquid will upset the measure balance of other liquid ingredients.
Prep Time:15 min
- 1 ½ cups self-raising flour
- ½ cup Equagold Pure Vanilla Organic, raw sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch salt
- 1 egg, lightly beaten
- 2 tablespoons rice brown oil
- ¾ cup full cream milk
- 1 teaspoon Equagold vanilla extract
- 1 banana, mashed
- ¾ cup frozen blueberries (brush off any excess frost and save 6 for a garnish).
- 4 extra tablespoons of Equagold Pure Vanilla Organic, raw sugar
Preheat oven to 200C. Grease or spray the muffin pans. Sift the dry ingredients into a large bowl and in a separate bowl, mix together the beaten egg, oil, milk, vanilla extract and mashed banana. Add the frozen blueberries. When ready to cook, make a well in the centre of dry ingredients and pour in the liquid mixture, mixing until just combined. Do not over-mix or the muffins will be tough. Spoon the mixture into the prepared muffin pans. Bake for 12-15 minutes until the muffins are golden brown and spring back when gently pressed with your finger. Immediately sprinkle over the extra Pure vanilla sugar and place one blueberry onto the top of each muffin. Option: Cut the top of muffins and fill with thick whipped cream. Slice the top into two and place back onto muffin (similar to fairy cakes). Sprinkle with vanilla sugar and garnish with a blueberry. Gail Todd – Food writer