We had another baking session with the kids during the holidays. This time with three 3 year olds and one six year old. Decided to bake muffins this time, these individual cakes always manage to thrill the little ones! I had a couple of ripe bananas lying around so I decided to make Banana Muffins and also throw in some walnuts.
The bananas, milk, honey, eggs and walnuts make for a power packed treat for the little ones - rich in calcium, iron, Vitamin A, protein, essential fatty acids and potassium. It takes hardly anytime to prepare and my little helpers gave me a hand with mixing the ingredients and pouring out the batter.
The muffins when they were baked were really moist and soft, though they turned out a tad salty....not sure whether it was more salt or the combination of cinnamon and salt. Will cut down on both the next time.
1/2 tsp cinnamon (can be replaced with vanilla essence)
1/2 tsp nutmeg (grated)
1 cup whole wheat flour (atta)
1½ cups refined flour (maida)
2 tsp baking powder
¼ tsp baking soda
½ cup honey
½ tsp salt (would change it to 1/4 tsp next time)
1 cup milk
3 tbsp oil
3 ripe bananas, mashed
Half a cup of chopped walnuts (lightly toasted)
1. Preheat oven to 180C.
2. Mix the wheat flour, refined flour, baking soda, baking powder, salt, nutmeg and cinnamon together in a bowl.
3. In another bowl, mix the honey, egg, milk, oil and add the dry ingredients until just combined. At the end mix in the chopped walnuts.
4. Grease a muffin pan or line cupcake moulds with cupcake papers.
5. Fill the muffin moulds or cupcake liners till the top and bake for 35-45 minutes till they are golden brown and a toothpick inserted comes out clean.
6. Remove to a rack and cool completely before unmoulding.For a superb eggless version, take a look at Vaishali's recipe.