Banana Muffin with Almonds

A  grab-and-go banana muffins with almond topping for breakfast!

Serves : 12

Equipments and Utensils

• oven
• microwave or stove for melting the butter 
• small sauce pan for melting butter (if not using microwave)
• containers for ingredients
• measuring cups
• measuring spoons
• weighing scale
• sifter
• bowl
• spatula
• fork for mashing banana
• spoon
• 12 Cups Non-Stick Muffin Tray (39cm x 28.7cm x 3.5cm) 
• rack for cooling

Ingredients

• 2 cups self raising-flour, sifted
• ¾ cup caster sugar
• 1 teaspoon ground cinnamon
• ¼ cup fresh milk
• 125 grams unsalted butter, melted and cooled
• 2 pieces medium size egg
• 1 cup mashed banana or 2 medium size over riped banana
• 1 teaspoon vanilla extract
• 25 grams almond flakes
• oil for greasing

Method

1. Preheat oven to 200°C (fan forced).
2. Grease the 12 x ⅓ cup  muffin pan.
3. In a bowl combine flour, caster sugar  and cinnamon and mix together.
4. Add milk, butter, eggs and vanilla to flour mixture.
5. Stir, gently to combine then add banana.
6. Spoon mixture into prepared muffin pan.
7. Sprinkle the almond flakes on top.
8. Bake for 15 to 20 minutes or until a skewer inserted comes out clean.
9. Leave the muffin on the pan for at least 5 minutes before transferring to rack for cooling.
10. Lightly dust with icing sugar if desired.
    
11. Serve!

Psalm 122:6
Pray for the peace of Jerusalem: they shall prosper that love thee.




Mrs. Shirley Simmons