The kitchen was filled with the scent of cinnamon, butter and banana this morning. But these arrived too late for breakfast, so we had them for brunch, as dessert after lunch and again with afternoon tea. I think I have found my favourite moist and fluffy muffin recipe , all thanks to the 2 large bananas that I left on the counter intentionally to ripe.
My FB and IG posts have been hashtagged with lots of #uglyfoodisthenewgood and #happyplatesg. Just trying my best to send a truck of fresh food to households who need them most, I hope I can tag enough to send a truckload by end of November!
While the campaign is aiming at raising awareness on food waste in Singapore, this year, the effort is narrowed down to reducing waste from “ugly food”; fruits and vegetables that are not pretty enough to make it into the shoppers’ carts and discarded. But I don’t think these “ugly food” ever made it to the shop shelves, when I step into the market, all I see are glistening fruits and perky vegetables. I think my vegetables in the chillers after 3 days are “uglier” than the ugliest one you can find in the shops. For the purpose of taking part in this campaign, I even stretched out the shelf life of my stock of vegetables and fruits just to label them as ugly. Just like these bananas. But bananas are sweeter when really ripe, turning them into perfect ingredients for cakes and muffins, so I really don’t mind waiting a while more.
adapted from here 1/3 cup melted unsalted butter 1/2 cup honey 2 large eggs 2 large very ripe bananas, mashed 1/4 cup milk 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 210g wholemeal flour
In a large mixer bowl, beat melted butter and honey with a paddle attachment until they are well mixed.
Add eggs, beat again, then add milk and mashed bananas, beat to mix well. Next, add baking soda, vanilla extract, salt and ground cinnamon, beat again.
Remove the bowl from mixer, fold the flour into the batter.
Divide batter to fill a 12-muffin pan.
Bake in a preheated oven at 160C for 25 minutes, or until a test skewer comes out clean.
Place the muffin pan on a rack to cool.