Friday, October 22, 2010

Eggless Plantain Muffins/Cake

Fantastic is the word for it and honestly this is no self-promotion. my gran too loved these muffins. it's much more appealing than the photographs!! sorry for those. i bake under a modicum of pressure which means i have my little girl pulling me from behind; i run to feed my alice; phone calls to attend; guests turning up. so i don't stand like anna olson in that beautiful joint of hers and bake like she shoots for the asian food channel. what i'm driving at is i made the batter quickly but then the interruptions started. and by the time i finished baking the muffins in the individual muffin moulds in my mum's oven it was dinner time! i had to click these sad-looking photos quickly before rushing to put aby to bed.

maida-11/2 cups
butter (softened)-1 cup
castor sugar-1 cup (or a little less than a cup)
ripe plantains (big)-2
walnuts or cashewnuts-1/2 cup
vanilla essence-1 tsp
baking powder-1 tsp
soda bicarb-1/2 tsp
salt-1/4 tsp
milk-3 tbsp
condensed milk (sweetened)-2-3 tbsp

Sieve the maida, baking powder, soda bicarb and salt. keep it aside. deseed the plantains and run them in the grinder to get a non-bumpy mass. crush the nuts using a mortar-pestle. beat the butter and castor sugar till soft. add the mass of plantain and beat again. dump the maida in moderate quantities and keep beating. add the milk, condensed milk, vanilla essence and crushed nuts and mix thoroughly with a wooden spoon or hand-mix it. pour in the muffin moulds or the cake tin and bake till a toothpick inserted comes out clean. enjoy with a hot cup of frothy coffee! my...i can have it right away!!! these muffins don't rise much.

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