(Sorry for the late post; events conspired yesterday to keep me from blogging.)
How to make a better sandwich.
So, the other day I'm in the mood for a peanut butter and banana sandwich. But I don't really want a sandwich; what I really want is a muffin. A Peanut Butter and Banana Muffin.
I'd never heard of such a thing, which meant it was high time I invented it.
Twenty-some minutes later, I had my muffins. I ate three and a half, since I was pretty hungry and there was no one around to fight me for them. This one will have to go into that Rotten Fruit Cookbook I'm going to write one day, which will feature recipes for when your fruit is starting to go off.
Here's what I did:
Peanut Butter and Banana Muffins
1 cup plain flour
½ cup wholemeal flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup soy milk
1 ripe banana
½ cup peanut butter
2 tablespoons margarine, melted
Preheat oven to 350F/180C.
Combine dry ingredients (flours, baking powder, sugar and salt). Set aside.
Mash banana into the soy milk (a potato masher works well). Add melted margarine (non-hydrogenated, of course!) to the peanut butter; stir to make the peanut butter easier to mix into the dry ingredients.
Add milk/banana mixture and peanut butter mixture to the dry ingredients at the same time. Mix to combine, but don’t overmix.
Spoon into muffin tins, sprayed previously with cooking spray, filling about 2/3 full. This will make about 9 or 10 muffins.
Bake for 18-20 minutes, checking for doneness after 18 minutes.
Notes: My oven is a fan-assisted British oven, which means temperatures are centigrade. Your cooking time may very well vary. (A fan-assist, or convection, oven generally cooks faster than conventional ovens.) I included the margarine to make the peanut butter easier to add to the dry ingredients. If you want to leave it out, being as you're trying to cut out the fat, add a little soy milk to the PB and stir until the peanut butter is thinner. Or put it in a blender/food processor. Plain flour is called all-purpose flour in the U.S.; wholemeal is wholewheat.