Tuesday, 12 November 2013

Pumpkin Spice Banana Muffins

Last winter I had the biggest hankering for muffins. It was the first winter in my university life so I was in such a need for comfort food. Since I wanted to eat muffins all the time, I figured it would be better for my wallet if I start baking some myself. Also, I could eat whatever kind of muffins I wanted. And that was when I stumbled upon this recipe from Elizabeth. From that moment on, I baked, like, 12 dozens of muffins all through winter. It was insane! If you follow my instagram, you'd know. My friends and Firu have all tasted this muffin and I'm pretty sure my roommate got sick of it at some point. But, hey, what can I tell ya? It was delicious. Anyway, this recipe is a modified version of that one. I'm playing with pumpkin spice since it's seasonally appropriate at the moment - and also because I just figured out what it meant. It warms my belly and has this significant smell of cinnamon and nutmeg that I love. Though, I must admit, they look more like scones, don't they?

(original recipe via Elizabeth)

1/2 cup butter
1 cup sugar
1 large egg
4 ripe bananas
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger

Mix everything well. Line your trays with butter to prevent it from sticking to the dough. Bake at 180º-200ºC for 45-60 minutes. Munch away!

Tips: Bake the muffins to your own liking! Personally, I find the muffins at 180º after 60 minutes is too hard (though it is still soft and warm inside) and prefer to take it out after 45-50 minutes. You may change the measurement of the cinnamon, nutmeg and ginger to your own liking. I love the smell of cinnamon and nutmeg but not so much that it should be the only thing I can taste. Also, ginger is stronger than them so I recommend it to have the smallest measurement. Lass euch schmecken!

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