BanaBerry Muffins For #Ramadan
Strawberry and banana muffins are a fun mid-morning treat and make filling Ramadan Suhoor meals. Experiment with fruit: diced apples, figs o...
Makes 12 • Halal/Vegetarian • Prep/baking time 30mins total/180ºC
• 325 plain flour
• Pinch of salt
• 1 tsp baking powder
• 1 tsp bicarb of soda
• 175g sugar (white or brown)
• 200g natural yoghurt (reduce to liking)
• 2 medium eggs, lightly whisked
• 150g unsalted butter, melted
• 150g hulled, chopped strawberries*
• 1 large chopped banana**
*Optional: Replace strawberries for any other berry - raspberry nodules burst with juice and blackcurrants create a beautiful purple cross-section.
Obligatory: Add white chocolate drops to your liking.
**If eating the day after, splash a few drops of lemon juice into the banana to prevent browning.
1) DRY: Sieve the dry ingredients into a bowl - you can use 325g of self-raising flour and omit the baking agents. *Note: Self-raising flour tastes a little saltier and if added to water, will froth slightly unlike plain flour.
2) WET: Melt the butter, let it cool. Stir in sugar, yoghurt and mix in eggs until well combined.
3) Like most muffin mixes, pour the wet mixture into the dry one. Stir until half mixed.
4) Add the fruit and stir until just combined. Do not over mix otherwise it'll get stickier, although still eatable.
5) Spoon into 12 large muffin cases or roughly 18 fairy cake cases. Bake at 180ºC for 15mins until golden. Do not exceed 18mins baking time. Muffins will be soft, moist and oh so fluffeh fluffeh.
Serve at tea-time with clotted cream or vanilla ice-cream. Bismillah!