Curry sauce, banana and 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 and photo:  Alma Pretorius