People are always asking me how I come up with recipes for the blog.... the truth is, usually most recipes are actually a random experiment gone right - like these Banana Muffins.
I had a bag of Sorghum Flour sitting pretty in my baking cupboard and I decided to experiment with it. I love the melt in your mouth, shortbread like texture sorghum gives to baked goods and I decided that texture would be perfect for a banana filled bake good - so Banana Muffins it was!
So I got to baking and about an hour or so later I had a delicious batch of muffins sitting on my bench top ready to devour. I tried the first one (I say I do this so I don't give my family gross tasting food - but the truth is, I just have no self control when it comes to baked goods :P) and fell in love. The texture was completely different to normal banana muffins - they were buttery with just the amount of banana flavour and they really did melt in your mouth.
So I took the plate of muffins over to Jesse. Sure, I loved them - but Jesse is fussier than me so this was the first test...
"Mmmmmmmmmm" was the first thing he said. He asked me what I did differently as they weren't like my usual banana muffins - but assured me they weren't "bad different" (because if anyone describes anything I make as "different" I immediately think they must think they're awful :P). Then he said "They're kind of like Banana Shortbread Muffins, I like them!".
So I took the plate over to Katrina. Clearly I had way too much confidence from Jesse's reaction as Katrina is the hardest person to please in our family - but she took a muffin and...
"Oh yum! These are so good"
SUCCESS! I asked her what she thought they were like and she too said "They're kind of like shortbread - they melt in your mouth" - and thus the Banana Shortbread Muffins were born!
They're different to your usual banana muffin, as Jesse said - but they're good different. So good, in fact, that I'd buy sorghum flour just for them. One of our friends even said that I shouldn't share the recipe - and sell it instead ;P
But that's not how we do things on SIL, so let me give you the recipe so that you can try them for yourself!
Banana "Shortbread" Muffins aka Sorghum Flour Banana Muffins
low fat, gluten free, healthy, lower sugar, vegan option
makes 10 mini muffins, easily multiplied
3/4 cup (170g) mashed banana
2 tsp vanilla extract
3 1/2 tbsp (50g) butter, melted (or oil of your choice for a vegan option)
1/4 cup (50g) sugar (we use unrefined cane sugar)
3/4 cup (100g) sorghum flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Preheat your oven to 180C/355F
Grease and/or line a mini muffin tin and set aside.
Mash your banana and mix in your vanilla, melted butter and sugar.
Add in your sorghum flour, raising agents and salt and mix until just combined.
Fill your muffin tins 3/4 full and bake for 12-18 minutes or until golden and cooked through.
Leave to cool for 15 minutes before removing from the tins.
These are best eaten on the day that they're made, however, they will keep in an airtight container at room temperature for up to three days.
But tell me, are you a bit experimental like me - or do you prefer to stick to a tried and tested recipe?