Anyway, I had high hopes for these muffins so wanted to try again. I added another banana and some sour cream to the batter and, to my delight, the finished product was much more satisfactory this time around.
When we have heat like we're getting at the moment (though it's depressing to think that when I came back from Europe last summer these temperatures would have warranted a cardigan) my appetite goes a bit crazy and I swing from craving nothing but fruit and veg to wanting just ice cream. When I was in Munich I just had a giant watermelon slice for tea, complete with oh-so-sexy towel underneath to catch all the juices. For reasons I don't recall I was sat on my own in our shared dorm when a stranger we were sharing with walked in. I must have looked so very welcoming, and not at all scary.
We (my friends and I) actually ended up spending the evening at the bar with her, so she can't have been that frightened.
...Moving swiftly on, these muffins are the perfect snack and are pretty good for you as peanut butter contains lots of healthy fats, and bananas contain all sorts of good things. Throw some dark chocolate in, if you like.
- 200g Smooth Peanut Butter
- 200g Self Raising Flour
- 1 Tsp Bicarbonate of Soda
- 3 Ripe Bananas
- 6 Tbsp Sour Cream
- 1 Egg
- 100mL Milk
- 200g Sugar
- Preheat the oven to 200C/180C and line a muffin tin.
- Peel and roughly chop the bananas.
- Put everything into a bowl and roughly stir it together so that everything is combined. Scrape around the bottom to make sure you get all of the flour.
- Divide the mixture between muffin cases, then put it in the oven for 20 minutes, or until a skewer comes out clean.
- Makes 12.
I'll be using these to keep me going until I can have some of D's birthday cake on Monday - I am so excited to show it to you! Keep your eyes peeled for updates.
If you'd like information on how to make these healthier for you, take a look at Healthy(ish) Baking.
Enjoy the sun!