Today is an Indian festival called Ugadi in most South Indian states & Gudi Padwa in the state of Maharashtra. The word Ugadi is derived from Sanskrit & refers to the beginning of a new age, in other words it’s the New Year according to the Hindu Calendar & there is no fixed date that this is celebrated every year.. It changes based on the sun & the moon!
My right hand has been acting up from the past week hence preparing Indian sweet dishes was out of the question.. I’m sure any of you who has tried his/her hand at preparing an Indian sweet dish will agree with me.. So had to settle with making something much simpler…. since making these muffins have been on my mind from sometime now…luckily for me the banana’s I had saved up to make these muffins were perfectly ripe.. … the festival & the banana’s turning ripe fell into place…
Ingredients: (Makes 6 muffins) Preparation Time: 30 mins
All purpose flour – 150 gms
Castor sugar – 75 gms /brown if you prefer
Baking powder – 8 gms
Melted butter/sunflower oil – 50 gms/50 ml
Milk – 25 gms
Egg – 1, beaten lightly
Banana – 1, well-ripened
Dried cranberries – 50 gms
Bicarbonate of soda – 1.5 gms
Cup medium cake moulds – 6
Medium Muffin paper cases – 6
Pre-heat oven to 190 degree C. Sieve together the flour, sugar Bicarbonate of soda and baking powder. Mash the banana,the riper the better, as this adds more flavour. Lightly beat the egg, add to the melted butter, milk and mashed banana.
Add this to the dry ingredients and cranberries, and mix gently, just until all the ingredients are combined, and no flour is visible. Do not beat as this will end up making the muffins tough.
Divide the batter to fit into 6 muffin cases, remember to grease your tin if you are not using cases, or they will stick. Fill each muffin case till 3/4.I added a sliced banana piece on the top of each muffin, you could too if you wish to or you can skip this. Bake for approximately 20 minutes or until they are well risen and firm to the touch.
Remove the tray from the oven, and let the baking tray stand for 5-10 minutes so that the muffins firm up, before moving them out on a cooling rack.
Eat warm or leave them to cool.
These muffins are yummy, soft & moist….they have a wonderful banana flavour to it. You can store them for a couple of days in airtight containers.
- Buckwheat Breakfast Muffins! (makeseedobe.wordpress.com)
- Gluten-Free Banana Blueberry Muffins (ruthlsnyder.com)
- Cranberry Banana Muffins (adecemberrose.wordpress.com)
- Avocado Almond Muffins (runhunny.com)
- Vegan Carrot Cranberry Muffins Recipe (cheerstolifeevents.wordpress.com)