With five productive hours left to my Sunday evening (productive hours meaning those before I have to get ready for bed and work…) I decided to whip up a batch of blueberry muffins for breakfast, and also to bring a few with me to the office for my workmates. However, my mum was craving banana bread too… and so I thought I would just make a carrot banana bread first, then blueberry muffins later.
Though having spent the majority of my weekend in the kitchen, I kind of wanted an extra hour to watch some telly before sleep… so halfway through making the banana bread batter, I decided to add in blueberries, bit more flour, and just make a hybrid of the two wishes. I don’t entirely know what I was thinking when I added some of the stuff, but none of the ingredients seemed that bad as standalone ingredients so they couldn’t be too bad put together, right?
Absolutely.
So this Monday morning, I popped one of the cooled muffins back in the oven for about 5 minutes while I blow-dried my hair and had myself a nice warm muffin on the way to work. Yummy!
Banana-Blueberry-Carrot Muffins (That’s 3 of your 5-a-day!)
Yield: 12 medium sized muffins
- 1/3 cup vegetable oil
- 3/4 cup soft packed brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup ripe mashed bananas
- 1 cup grated carrots
- 1 cup blueberries
- Preheat the oven to 180C and line the muffin pan
- Beat the vegetable oil and sugar in a large bowl, then beat in the eggs, vanilla and buttermilk
- Add the bananas and beat until incorporated
- Combine the flour, baking powder, salt and cinnamon then gradually add into the wet mixture
- Stir in the carrots and blueberries
- Pour the batter into the muffin cups about 3/4 of the way up, then sprinkle with the topping and bake for 20 minutes. Leave them to cool in the pan for 5 minutes then cool completely on a wire rack
- 1/2 cup all purpose flour
- 3 tbsp butter
- 1/4 cup granulated sugar
- In a medium bowl, combine all the ingredients and mix with your fingertips until they resemble course crumbs. Or use a food processor if you have one to minimize the mess and time taken
Ellebug 