The best thing about muffins is that you don’t overbeat them, so they just need to be mixed and you are done. This is also a good way to use those bananas that are just too ripe for anyone to want to eat. The riper the banana, the stronger the flavour, that is why these don’t have a lot of sugar in them. Makes 12.
Banana and coconut muffins
Preheat a fan forced oven to 180 celcius, 200 if not fan forced, grease the cups of a muffin tray or use muffin papers if you prefer
90g softened butter
1 tbs brown sugar
3 very ripe bananas, peeled and mashed
1/2 cup dessicated coconut
1/2 cup sour cream
1 &1/2 cups gluten free self raising flour
2 large eggs, beaten
Beat butter and sugar together, mix in bananas, coconut and sour cream, fold in flour and add eggs. Spoon into muffin pans and bake for 15-20 minutes until lightly browned and just firm in centre.
This is so easy, and you can also use berries that are past their best, as you are going to cook them. The cooking makes the flavour of the berries pop and is great. Because you don’t have to first make a crust, this is a big time saving. This serves four.
Strawberry flan – gluten free
2 punnets strawberries
3/4 cup sugar
1 tsp vanilla essence
300g sour cream
2 tbsp gluten free plain flour
Ground nutmeg or cinnamon
Preheat a fan forced oven to 160 celcius, 180 if not fan forced. You will need a pie dish for this, lightly sprayed with cooking oil.
Wash and hull the berries, cutting them flat across the top. Arrange points up in the pie dish, reserving a few for decoration after baking. Whisk eggs, sugar, vanilla in a bowl, add the sour cream and flour, whisk to a smooth batter. Pour over the berries, taking care not to knock them over. Sprinkle lightly with nutmeg or cinnamon, whichever you prefer, and bake for approximately 25-30 minutes until lightly browned and just firm in centre.
Decorate with reserved berries and serve.