memories for the future_D

172 | MUFFINS, PANCAKES AND FRENCH TOAST VEGAN BANANA MUFFINS https://www.thespruceeats.com/ Years before Jamie Oliver, the renowned British chef, starred in a BBC TV cooking program by the name of The Naked Chef, we had our own Naked Chef. It seems that I always insisted that when the grandchildren cook with me they don an apron. It seems I never mentioned anything else. 3 bananas (very ripe) ¼ cup oil or softened margarine Scant ¾ cup sugar 2 cups all-purpose flour 1 tsp salt 1 tsp baking soda 1 cup chopped walnuts (Optional) ¼ cup non-dairy milk, if needed Preheat the oven to 175°C and prepare a 12-cup silicone muffin tin. In a large bowl, mash the bananas with a fork until soft. Add the oil and sugar; mix together until creamy. In a separate bowl, combine the flour, salt, and baking soda until well mixed. Add the flour mixture to the banana mixture, stirring gently to combine. Don't overmix. Add milk only if batter is too stiff. If you're using the walnuts, now is the time to gently fold them in. Alternatively, you can sprinkle them on top of each individual muffin before baking. Carefully spoon the batter into the muffin tins, filling each well about 2/3 full. Bake the muffins for about 25 minutes or until a toothpick comes out clean. Eat while still warm or cool completely for longer storage. NOTE: If you don't have ripe bananas put the unpeeled bananas on a foil-lined baking sheet and bake at 175°C for 15 to 20 minutes or until the bananas are completely blackened. Let them cool; scoop the banana from the peel, and mash. You can also soften bananas in the microwave. Peel the bananas and place them on a microwave-safe dish. Heat just until you hear them sizzling, about 30 seconds. Mash, let cool and use both bananas and juice. Our naked chef

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