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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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A very 'gritty' muffin, not your usual corn bread, and a great way to use up those brown bananas sitting in your fruit bowl. The taste is surprisingly buttery, despite containing not a trace of butter. Not very sweet, so add more sugar if you prefer ( i don't). Read more . Yummy, im gonna have one for breakfast. Freeze any leftovers, bring back to life by wrapping in foil and heating in a low oven for 10-15 minutes Ingredients:
1 cup yellow cornmeal |
1 cup semolina |
1/3 cup dates, chopped (or more if you like) |
1 to 4 tbsp brown sugar (depending on taste) |
1 tsp baking powder |
1 tsp baking soda |
1/2 tsp salt |
2 very ripe medium bananas, mashed |
2 eggs |
1/4 cup oil |
1 tsp vanilla |
1 cup buttermilk (add a tbsp of vinegar to normal milk if you havent got it) |
Directions:
1. Combine all the dry ingredients (not banana) in a large bowl.
2. In a small bowl, combine the remaining ingredients.
3. Add wet ingredients to the dry's. Don't over-mix.
4. Preheat oven to 200C (400F)
5. Spoon into muffin trays or pattypans.
6. Sprinkle with coconut if you like.
7. Bake for 15-18 minutes, until slightly browned and a skewer comes out clean.
8. **these are also good warm with cream or custard. You can substitute raisins or sultanas or figs for the dates.**
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