sharing recipes from one generation to the next
As with many baking terms, there is an inconsistency between American and British English terms when it comes to muffins. Australians tend to side with the Brits when it comes to language, but as Americanisms overload our media, we are familiar with these disparities. Australians eat sweet biscuits with a cup of tea, dry biscuits with cheese. Scones we top with jam and cream.
English muffins are sold at the bakery, sweet American muffins in cake shops.
It’s perfectly respectable to eat English muffins at breakfast time, especially topped with Eggs Benedict. To the average Aussie, American muffins are more like cake, we eat them as “healthy” snack food. It’s marvellous the way a little fruit can counteract sugar and fat!!
BANANA CHOC CHIP MUFFINS Makes 12 large muffins
180g melted butter
1/2 cup brown sugar
1 teaspoon vanilla essence
2 1/2 cups plain flour
2 teaspoons baking powder
1 cup rolled oats
4 medium very ripe bananas
1 cup dark chocolate chips
1/2 cup milk
Pre heat the oven to 180 C fan forced.
Line muffin tins with paper cases.
Mash the bananas, then using a fork, lightly whisk in the eggs.and vanilla. Sift the flour and baking powder into a bowl then stir in the sugar and the choc chips. Make a well in the centre, pour in the wet ingredients then mix until well combined. Almost fill the paper lined muffin tins, then bake 15 – 20 minutes. The muffins will rise and fill the tins and should be firm in the centre when done. Cool on a wire rack.