Open and shut. Open and shut. Open and shut. . . goes my fridge door all day.
Why do teenagers constantly stand in front of an open fridge door?
I’m pretty sure food didn’t magically appear in there since they last opened the fridge door 2 minutes ago.
School holidays brings with it a revolving door of hungry teenagers . . .
So this morning when I spied a couple of over ripe bananas in the fruit bowl I knew a quick way to vanish those hunger pains.
This is such a quick and easy 3 step ‘no brainer… do it while half asleep’ recipe.
- 3 cups self-raising flour
- 1 1/4 cups milk
- 1 egg, lightly beaten
- 90g butter, melted
- 1/2 cup firmly-packed brown sugar
- 1 teaspoon ground cinnamon
- 2 small bananas, peeled, mashed
Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity non-stick muffin pan.
Sift flour into a large bowl. Add brown sugar and cinnamon and stir to combine. Make a well in the centre. Combine milk, egg and butter in a jug. Add mashed banana with the milk mixture. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don’t over-mix).
Spoon mixture into muffin holes until three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.
For that extra bit of decadence . . . .
serve warm with cream cheese, blueberries and drizzled with honey. . . mmmmm!
Now that the hungry teens are fed I’m left pondering. . .
How come they are constantly hungry and forever raiding the pantry and opening the fridge door. . . yet I had several over ripe bananas?
My school holiday banana muffins might even make it to these link parties this week.
Until next time ~ Kerryanne