A great lunchbox idea for the kids (and adults, too), these muffins are deliciously moist.
2 cups plain flour (M&G Caifa, Shop 51-54, Dairy Hall)
1 tbsp baking powder (Nut Trek, Shop 55-56, Dairy Hall)
½ tsp baking soda (Nut Trek, Shop 55-56, Dairy Hall)
½ cup sugar (Nut Trek, Shop 55-56, Dairy Hall)
½ tsp salt (Green Valley Spices, Stalls 36-40, B Shed)
pinch cinnamon (Green Valley Spices, Stalls 36-40, B Shed)
2 large overripe bananas, mashed (Fruit & Veg Supply, Stalls 21-25, H Shed)
¾ cup plain yoghurt (Big Vic Deli, Shop 25-28, Dairy Hall)
½ cup buttermilk (Market Organics, Stalls 45-55, I Shed)
1 tsp vanilla extract (The French Shop, Shop 1-2, Dairy Hall)
¼ cup butter, melted (Curds and Whey, Shop 12-13, Dairy Hall)
3 ripe kiwis, peeled and cubed
Preheat oven to 180°C and grease a muffin tin.
Sift flour, baking powder, baking soda, sugar and salt into a large bowl.
In a separate bowl, mix together banana, yoghurt, buttermilk, butter and vanilla until well combined.
Gently mix together wet and dry mixtures until just combined, being careful not to over mix. Stir through chopped kiwi.
Spoon batter into prepared muffin tin and bake in the oven for 20-25 minutes or until a skewer inserted into the middle comes out clean.
Remove tray from the oven and leave muffins in the pan for 10 minutes, before removing to a wire rack to cool completely.