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Banana Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 12 minutes per batch
2 cups self-raising flour
3/4 cup sugar
1/4 teaspoon ground nutmeg
1 large ripe banana, mashed
2 eggs, lightly beaten
9 tablespoons butter, melted, cooled
1. Preheat cupcake maker until ready light goes on.
2. Combine ingredients into a large bowl. Using an electric mixer beat on low speed until
combined; increase speed to medium and beat for about 1 minute or until there are no
lumps. Do not over beat.
3. Place 6 cupcake paper cups into cupcake maker. Fill 3/4 full with batter. Close lid and
cook cupcakes for 10-12* minutes or until a toothpick inserted into the center comes out
clean. Carefully remove from cupcake maker using a heatproof spatula onto a wire rack.
Repeat with remaining cupcakes.
Tip: Banana cupcakes go really well with the cream cheese frosting recipe on page 10.
Blueberry Muffins
Makes: 12
Preparation: 10 minutes
Cooking: 14-16 minutes per batch
1 2/3 cups self-raising flour
2/3 cup sugar
1 egg, lightly beaten
9 tablespoons butter, melted, cooled
1/2 cup milk
1 cup fresh or frozen blueberries
Confectioners sugar, for dusting
1. Preheat cupcake maker until ready light goes on.
2. Combine ingredients except blueberries into a large bowl; stir gently with a wooden spoon
until just combined; fold through blueberries.
3. Place 6 cupcake paper cups into cupcake maker. Fill 3/4 full with batter. Close lid and
cook muffins for 12-14* minutes or until a toothpick inserted into the center comes out
clean. Carefully remove muffins from cupcake maker using a heatproof spatula onto a
wire rack. Repeat with remaining muffins.
* Cooking time may vary depending on consistancy of batter, ingredients and use or non-use
of paper cupcake cups.
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