I never thought that banana and cornmeal together works out wonder for making muffins until i tried them today with some over ripen bananas and yellow cornmeal as eggless muffins, this combo turned out super delicious,flavourful also with a wonderful texture, a prefect muffins to enjoy either for quick breakfast or for a simple evening snacks, this muffins are completely egg free and i used white vinegar and baking soda as egg subsitute..None will notice this addition of vinegar in this muffins until you reveal the secret ingredient you used to replace the eggs,this muffins goes for easy ingredients and its gets ready in less than half an hour...My teddies enjoyed this yummy muffins for their snacks with a cup of milk...
1+1/2cups All purpose flour
1/2cup Butter (room temperature)
1/2cup Cornmeal
1tbsp White vinegar
1/2cup Hot water
2nos Bananas (pureed)
1cup Sugar
1/2tsp Baking powder
1tsp Baking soda
Preheat the oven to 350F..Sieve the all purpose flour along with baking powder and baking soda..Now add the cornmeal to the sieved flour,keep aside,beat together the butter and sugar until they turn smooth..add banana puree,white vinegar to the sugar-butter mixture and beat everything together until they get well mixed..Finally add the flour-cornmeal mixture and hot water, mix everything well with a spatula,dont overmix the muffin batter..
Pour the muffin batter to the silicon muffin mould,bake for 15-20minutes until a skewer inserted comes out clean..
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