banana and walnut muffins

for jacqs. wednesday's creation while hanging in newy.

i tweaked her recipe for yummy fruit and nut goodness. always looking out for ways to add extra nutrients and variety to my meals and snacks.

ingredients
2cups SR flour
1/2 cup wholemeal SR flour
1/2 tsp bicarb soda
1/2 tsp nutmeg
1/2 cup brown sugar
1/2 cup crushed walnts (extra walnuts for finishing touch if desired)
1 1/4 cup milk
1 tsp vanilla
4 ripe bananas mashed
100g butter melted & cooled

method
pre-heat oven to 200degC.
lightly brush 12cup muffin tray holes with oil or melted butter/place out muffin cases.
sift flours, bicarb & nutmeg into a large bowl, then add husks from the flour.
stir in the sugar and walnuts. make a well in the centre.
in a jug whisk together eggs, milk and vanilla, pour into well.
add the banana and butter.
fold gently with a metal spoon until just combined. don't over mix.
fill each muffin hole 3/4 full with mixture.
back for 20-25mins or until muffins rise, golden and come away slightly from the tin.

QUESTION: what advanted does using a metal spoon give? any answers from seasoned cooks out there?

blueberry and almond muffins

for the mckendricks. thank you goodies for our great moving buddies.

and for fresh blueberries that are current as cheap or cheaper than strawberries at the moment.

from Chatswood Island Public School 'Favoured Flavours of the Clarence' recipe book 1999.

ingredients
2 cups SR flour
250g fresh blueberries
1 egg
90g butter, melted
flaked almonds
1/2 cup brown sugar
1/2 cup ground almonds
1tspn vanilla
300ml cream

method
pre-heat oven to 200C. grease 12 hole muffin tray/set up muffin cases.
combine flour, sugar, blueberries and ground almonds in a large bowl. 
in a separate bowl mix egg, vanilla, butter and cream.
fold into dry ingredients.
spoon into prepared trays.
top with flaked almonds.
bake for 20-25minutes.
dust with icing sugar before serving warm.

my recipe changes: use skim milk instead of cream to decrease fat content. i leave adding the blueberries till last to allow the wet and dry ingredients mix better and i ground my own almonds to allow bigger bits for added texture interest in the muffins. result - scrumptious muffins.