B&b Muffins
I adapted it from the original source to fit my taste and supplies in hand..
Total Steps
14
Ingredients
13
Tools Needed
10
Ingredients
- 1/4 cup softened butter
- 1/3 cup caster sugar
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 1 large very ripe bananas, mashed
- 3 1/3 tablespoons natural plain yogurt
- 1/3 cup toasted walnuts
- 1 1/2 teaspoons vanilla
- 1/3 cup shredded coconut
- 3/4 cup blueberries (divided)
Instructions
Step 1
Preheat oven to 350 degrees.
Step 2
Line a muffin tin with 9 muffin cases.
Step 3
Cream together the butter and sugar with a mixer.
Step 4
Add the egg, mixing thoroughly, then stir in vanilla and blend well.
Step 5
In separate bowl whisk together flour, salt, baking powder and baking soda.
Step 6
Slowly add the dry ingredients into the butter mixture, alternating with the yogurt - make sure to start with flour and end with flour.
Step 7
Place the walnuts in a dry skillet over medium heat and cook for 3-4 minutes, tossing frequently; Set aside and cool.
Step 8
Mash the bananas very well with a fork.
Step 9
Gently add the mashed bananas, toasted nuts and coconut into the batter then carefully stir until combined.
Step 10
Fold in blueberries, reserving a few for the top of each muffin.
Step 11
Pour the batter into the cases then sprinkle the remaining blueberries on top.
Step 12
Bake for 22-25 minutes or until tester comes out of the center of the muffin clean.
Step 13
Let cool in the pan for a few minutes before transferring to a rack.
Step 14
Let cool for at least 5 minutes before serving.