Banana Muffins

What will you do to over ripe bananas?  I don't like to eat them if they are too ripe!
Besides being too soft to eat, you will also see irritating fruit flies around them too.

Some might say can keep bananas in the fridge.  I noticed that all fruits can be kept in the fridge and usually I like to eat fruits that's cold.  However definitely NOT bananas...I find it strange eating them cold.

I think the best way is to make it into muffins!!

Ingredients:
260g Ripe Banana
280g Sugar
3 Eggs
100g Sour Cream
120ml Corn Oil
100ml Milk
1/2 tsp Banana Essence (optional)
320g Self-Raising Flour (Sieve)
60g Walnut (toast at 160 degree for 10 minutes first and then chop it coarsely)
60g Macadamia Nuts (toast at 160 degree for 10 minutes first and then chop it coarsely)

• Preheat oven at 200 degree.
• Place bananas in mixer bowl and add in the sugar then whisk at medium speed till well mixed.

• Add in eggs to mix well then pour in the sour cream and continue to whisk for 1 to 2 minutes.
• Pour in corn oil and milk to mixer bowl and add few drops of banana essence (if like) and continue whisking.
• Turn mixer to slow speed and add in the flour and nuts and continue to mix till well done (don't over mix).

• Scoop batter into muffin cup and bake 20 to 25 minutes till golden brown.

I like to eat hot moist banana muffins!!  Yum Yum