This is a great recipe that can be made into a variety of sizes. In this video I’m making muffins, but you can easily use a loaf pan or round or square cake pans. If you are using a cake or loaf pan, make sure you grease and flour the pan before pouring in the batter. You will also need to bake longer.
1 1/2 cups flour
1 tsp baking soda
1/8 tsp salt
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 cup bananas, mashed
1 tsp vanilla extract
1/2 cup buttermilk
Preheat oven to 350 F.
In a medium bowl, combine flour, baking soda and salt.
In another bowl cream shortening and sugar together. Add eggs, one at a time, and mix until combined. Mix in bananas and vanilla.
Add flour and buttermilk, alternating, beginning and ending with the flour mixture.
Pour into muffin cases.
Bake for about 15-20min. Check after 15min by inserting a toothpick/skewer into the muffin. If it comes out clean, with no crumbs or batter on it, the muffins are done.
Cool on wire rack.
This recipe for savory muffins uses roasted red peppers and feta. You can try other flavour variations as well, like sundried tomatoes, olives, rosemary or goat’s cheese. In this video, I’ve used the batter to make 24 slightly smaller standard muffins. If you want larger muffins, try one standard 12-cup muffin tray and fill them very full (and remember to increase the baking time).
Roasted Red Pepper and Feta Muffins:
2 cups grated cheddar cheese
1 cup feta cheese, diced or crumbled
1 cup roasted red peppers in oil, chopped
1 cup oil from roasted red peppers
1⁄2 cup milk
1⁄2 cup water
2 cups plain flour
2 tablespoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon freshly cracked black pepper
– Preheat oven to 200 C
– Grease 2 x 12-cup muffin pans
– Mix first 7 ingredients in one bowl
– Mix last 4 ingredients in one bowl
– Mix wet into dry until just combined
– Scoop mixture evenly into muffin pans
– Bake for 15-20min
– Cool on wire rack