Some recipes demand I run out to the shops for ingredients. Others come to me because I am inspired by what I already have at home. As I was doing laps at the pool on Sunday and thinking about baking, I was cursing silently that I didn’t have any dried cherries to make AOF’s muffins. Then with great joy I remembering I had fresh cherries at home. I was thankful that ‘tis the season of summer and stone fruit. Another excuse to use my cherry pitter!
We don’t routinely have bananas in the house but I had a need for them because I bought fresh white fluffy bread which makes me think of childhood sandwiches of bananas and sugar on white bread. So I headed home with some bananas and set about devising a recipe for what I had at hand to make the muffins. Lately I have endeavoured to find ways to use up surplus cream and milk. Now suddenly it seemed there was no dairy in the house so the muffins were dairy-free by chance.
The muffins were intended for work snacks. As I had made a few indulgent baked treats lately, I wanted something wholesome and healthy. The results were delicious. Slightly spicy and barely sweet. The cherries are juicy and the bananas give a little extra sweetness and softness. If I make them again, I might add another tablespoon of sweetner but I enjoy them with minimal sweetness.
Dee at the Daily Tiffin is hosting this Monthly Mingle with low-sugar sweet treats at the theme. I have only just seen she has asked for posts by today so I am posting it quickly because these muffins seem so perfect for the event.
Cherry Banana Muffins
Makes 24 mini muffins
1 cup self raising flour
½ cup oatmeal
½ tsp baking powder
2 medium bananas, mashed
1 cup fresh cherries, pitted and chopped
3/8 cup canola oil
1 tbsp golden syrup (or other sweetner)
Zest of half a lime
½ tsp ground ginger
¼ tsp finely grated nutmeg
Pinch of salt
Place dry ingredients in mixing bowl and mix. Mix all wet ingredients in a small bowl or large jug. Add wet ingredients to dry ingredients and lightly fold in till just combined. Spoon mixture into mini muffin pans. Bake in moderate oven (180 C) for about 20 minutes or til a skewer comes out clean. Cool on wire rack.
On the stereo:
The Corn Years: Death in June