I'm sure I've mentioned somewhere down the track that I have certain OCDs - collecting cookbooks is probably the worse of them, then its collecting recipes and last but not least, baking with certain ingredients over and over again. November 2011 has been the month of baking with bananas and here I bring you a recipe for Banana & Cinnamon Muffins from The Hummingbird Bakery Cookbook - this cookbook has also been used to death this month (I'm actually not quite ready to return it to the bookshelf - maybe baking constantly from one cookbook is also one of my OCDs?)
Preheat oven to 170 degrees. In a large bowl, combine 350g plain flour, 160g caster sugar, 3/4 tsp salt, 1 1/2 tsp baking powder, 1/2 tsp bicarb soda and 2 tsp ground cinnamon with a handheld electric mixer. In a jug, combine 375mL buttermilk, 1 egg and 1/2 tsp vanilla extract. Slowly pour into the flour mixture and beat on a slow speed until combined. Add 70g melted unsalted butter and beat until incorporated. Stir in 400g peeled mashed bananas with a spatula.
Spoon the mixture into lined muffin tins.
Sprinkle with a little caster sugar and cinnamon over the tops.
Bake in a preheated oven for 25 minutes or until golden brown. A skewer inserted in the centre should come out clean.
Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Recipe says it makes 12 muffins, I managed to get 22. I guess it makes 12 really big muffins?
These muffins are incredibly moist and I'd actually class them in the 'healthy' basket. With it being so warm lately, I kept the muffins in the fridge to stop them from getting mouldy (as the moisture in the banana doesn't deal well with the heat). There's a recipe for Banana Cream Pie in the same very cookbook which is looking rather tasty, maybe I'll make that next!