Banana Muffins

Banana muffins are a favourite with many children in particular, but enjoyed equally by adults. Good for school lunch boxes! This recipe involves rice flour instead of plain white flour. You will find rice flour available cheaply at Asian grocery stores or those “bulk food bins” at your local supermarket for only a few dollars a kilogram.

Once upon a time only health-food shops used to stock rice flour and charge whatever they felt was right, but due to the demand and popularity, rice flour is now available in many different outlets. You can get white or brown rice flour, go for brown rice flour where you can. Enjoy.

Makes 12 muffins

Ingredients

• 1¼ cups rice flour
• ¼  teaspoon salt
• 1½ teaspoons baking powder
• ¼ cup walnuts, toasted and chopped
• 1 cup of unsalted  butter, softened
• ⅓ cup honey
• 1½ cups mashed bananas
• 2 eggs, whipped

 Method

• Preheat  the oven to 350°F.  Place walnuts in a single layer on a baking sheet and cook in oven  for 10minutes.
• Remove from oven, set aside to cool. When cool enough to handle, chop.
• In a medium bowl, combine the flour, salt, baking powder, and walnuts.
• In a small  bowl, combine the  butter and honey until  creamed.
• Add the bananas and whipped eggs.
• Add the butter and banana mixture to the flour mixture and gently mix.
• Spoon into oiled muffin  tins.
• Bake for 35–40 minutes at 180C.