The ubiquitous left over bananas were joined this week by a couple of wizened apples that had most definitely reached middle age, some time ago if I am to be honest.
I didn’t have a suitable recipe on hand that used both so I replaced the blueberries (which I am not terribly fond of if the truth be told) in a Banana/Blueberry recipe with apple. What a good idea! Worked well, tasted good, was no hassle and was all eaten up within 2 days.
That is success! Enjoy!
2/3 cup milk
1/4 cup vegetable oil
1/2 cup mashed ripe banana (about 1 medium)
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped apple
Heat oven to 200C.
Grease bottoms only of 12 medium muffin cups, or line with paper baking cups.
Beat milk, oil, banana and egg in large bowl. Stir in remaining ingredients except
apple just until flour is moistened. Fold in apple.
Divide batter evenly among muffin cups (cups will be almost full).
Sprinkle with sugar if desired. (of course it is desired!)
Bake 18 to 20 minutes or until golden brown.
Immediately remove from pan.