August 28, 2017


Butter- 125 gms
Milk- 125 ml
Eggs- 2
Caster sugar- 220 gms
Mashed banana- 1/2 cup
Self-raising flour- 225 gms
Frozen blueberries- 75 gms


  • Line 12-hole(80 ml capacity) muffin pan with paper-lined foil muffin cases.
  • Place butter and milk in small pan; stir over low heat until butter melts.
  • Beat eggs in a small bowl with electric mixer until thick and creamy; gradually add sugar, beating until dissolved between additions; stir in banana.
  • Fold in sifted flour and cooled butter mixture, in 2 batches.
  • Divide mixture among muffin cases; bake in moderate oven for 10 minutes.
  • Remove pan from oven; press frozen blueberries into tops of cakes.
  • Bake in moderate oven for about 15 minutes. Turn onto wire rack to cool.

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