This morning I walked 3 kilometers around the house. The weather is overcast and chilly.
A few nights ago we made ostrich curry. Some of the curry sauce were left ... that got me thinking.
If I put this into a muffin ... but then I thought - some people have bananas and coconut with their curry ...
And the Curry Banana Muffin was born!!
Curry sauce
banana coconut muffins
Makes 12
1 cup self-rising
flour
1 cup curry
sauce
1 large
egg, beaten
½ cup milk
¼ cup oil
12 slices fresh
banana
Coconut to
roll bananas in
Salt and
pepper
Preheat
oven to 190 oC. Grease 12 muffin pan. (I
put squares of foil in each hole and spray it – keep muffin pan ‘clean’.)
Mix the
milk, oil, egg and HALF A CUP (1/2 CUP) curry sauce together. Add the self-rising flour.
Roll each
slice of banana in desiccated coconut.
Into each muffin hole, spoon 1 tablespoon of curry-self rising mixture. Spoon some curry sauce on, place the coconut-covered
banana slice on and cover with another spoon of curry-self rising mixture.
Bake for 25
minutes. Let cool in pan for about 5
minutes, carefully remove the foil and let it cool down for 5 more minutes on
wire rack. Enjoy.
Recipe: Alma
Pretorius
The verdict? Absolutely lovely! What a way to re-use a cup of curry sauce. I could have added more salt, but that's just my preference.
Hein bought 3 bananas ... I've used 1 for the curry muffins ... and I had about 1/2 cup of coconut left ... Banana Coconut Muffins.
Delicious!!
Banana Coconut Muffins
Makes 12
2 large
ripe bananas
1 cup double
cream lemon meringue yogurt
½ cup white
sugar
1 cup
self-rising flour
¼ cup veg
oil
1 large
egg, beaten
1 tsp
vanilla
About ½ cup
desiccated coconut
½ cup milk
Preheat
oven to 190 oC. Prepare 12 muffin pan.
Peel and
mash the bananas real fine with a fork.
Stir in the sugar and coconut, add the yogurt, milk, egg, vanilla and
oil. Add the self-rising flour and
lightly mix until just combined. Spoon into
muffin pan.
Bake for 32
minutes, or till test pen comes out clean. Recipe: Alma Pretorius
No comments:
Post a Comment