Skip to main content

Banana Muffins

I have owned this Scones, Muffins and Teatime Treats by Family Circle for the longest time. I would think that this is probably my first cookbook I have ever bought. The pages are yellow and well-thumbed, however not from cooking from it, but reading the recipes over and over again (remember that this is my first cookbook and probably exhibiting signs of a budding cookbook addict!).

So far I have only made a few of the recipes in it and this Banana Muffins is by far the best! I make it countless times and still in love with it. At times instead of making muffins, I would baking it in a loaf pan and slice it. I bought the paper cups from a SKP shop, perhaps due to my lack of skills in portioning the batter, somehow the muffins turned out loop-sided. *Sigh*

Anyway, here is a cross section of the muffin.


Banana Muffins

(Adapted from Family Circle's Scones, Muffins and Teatime Treats)


3 cups self raising flour

3/4 cup sugar

60 gm butter, melted

3/4 cup milk

2 eggs, lightly beaten

3/4 tsp vanilla extract

3 medium ripe bananas, mashed

1. Preheat oven to 190 degC.

2. Combine flour and sugar in a mixing bowl. Stir to mix evenly. Make a well in the centre.

3. Combine the rest of the in the well in the mixing bowl. Stir to mix. Stop mixing when no visible traces of flour is seen. Do not overmix, as batter should still be lumpy.

4. Bake in preheated oven for 15 mins or till tops are golden.


  1. Rene, lovely muffins you have there, love the soft and moist interior!

  2. hey rene, i just bought this book too! havent put into good use tho' :p

    your muffins look great! i love anything with bananas. and i like the way you cut the muffin into half. i always make a mess, thats why i don't really take photos of "innards" (cross sections).

  3. Evan, thanks! I love the scone recipes from the book too!


Post a Comment

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.

Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?

The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.

I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …