Ingredients
1 1/2 cups standard flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
Half cup frozen raspberries
1 cup dextrose
1 egg
1/3 cup butter, melted
1 cup dextrose
1 egg
1/3 cup butter, melted
Method
Preheat oven to 175°C. Coat muffin pans with non stick
spray, or use paper liners. Sift together the flour, baking powder, baking
soda, and salt. Set aside. Combine bananas, Dextrose, egg, frozen raspberries and melted butter in a large bowl. Fold in flour mixture, until just
combined and moistened. Scoop into muffin pans.
Bake mini muffins for 10 to 15 minutes, and large muffins for 20 to 25 minutes.
Bake mini muffins for 10 to 15 minutes, and large muffins for 20 to 25 minutes.
Dextrose browns faster so keep an eye on the muffins –
they probably need to be covered at the last.