Banana buttermilk muffins

Last week I arranged to go over to see my friend Nicki and her baby Poppy. While I waited for Sylvia to wake from her long sleep I baked muffins. I idly flicked through cookbooks until I found a recipe for banana buttermilk muffins that would use some of the items that lingered in the kitchen.

Along the way I found my orange was a mandarin and decided I needed to use raspberries that had been in the freezer too long rather than use the dates that had been in the pantry too long.

I had a lovely time at Nicki’s. She had made poppyseed, orange and prune muffins (you can see them in the photo with the green muffin paper). Both babies had a lovely time eating their muffins. Sylvia’s favourite word is ‘more’ at the moment, even when she is mid-muffin. She certainly was asking for more muffins. They were both delicious.

Nicki and I talked about children’s books. She has been thinking about them because not only does she love reading them to Poppy but she has also written one and it is being published soon. I can’t wait to get my copy. Meanwhile, I took a photo of one of Sylvia’s favourite toys at the moment – the alien in the sock who is always with her in the car – I thought it would appeal to Nicki who has a fascination for slug and bugs.

I am sending these muffins to Helen at Fuss Free Flavours for her Breakfast Club (#3) because the theme this month is muffins! There are still 5 days to get a muffin to Helen if like me you love trying different flavours.

Previously on Green Gourmet Giraffe:
This time last year: The old and the new – date scones and vego loaf
This time two years ago: Shepherd’s Pie Traditions
This time three years ago: WTSIM ... Beggars Burgers

Banana buttermilk muffins
source unrecorded (it was many years ago that I jotted it down)
Makes 12 muffins

• ¾ cup white self raising flour
  
• ¾ cup wholemeal self raising flour
  
• ¼ tsp level bicarbonate soda
  
• pinch salt
  
• ½ tsp ground cinnamon
  
• ½ cup brown sugar, lightly packed
• 1 tsp grated orange rind (I used mandarin)
  
• ½ cup dates finely chopped (I used frozen raspberries)
  
• ¼ cup neutral oil, such as canola
  
• ¾ cup buttermilk
  
• 1 egg lightly beaten
  
• 1 banana mashed

Place dry ingredients in a large bowl. Add remaining ingredients (if you use raspberries rather than dates then add the raspberries after you have mixed up everything else). Spoon into greased or lined muffin tin. Bake at 210 C for 20-25 minutes. Cool on a rack.

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