Leftover Bread, Banana And Jam Muffins
Never throw away bread. Use it for making croutons, pudding, or muffins! The secret ingredient (or cheat) here is that we are substituting eggs and oil with mayonnaise. Making them super moist!
Share this Recipe
Ingredients for around 10 muffins:
200g Stale Bread (2 days old)
30g Plain Flour
250ml Fresh Milk
2 Ripe Bananas
40g Hellmann's Mayonnaise
50g Granulated Sugar
1/2tsp Baking Powder
1/2tsp Vanilla Essence
1/2tsp Ground Cinnamon
20g Strawberry Jam
Directions:
1.Cut the bread into small cubes and place them in a large bowl.
2.Add the milk, mix well and let them soak well for at least 30 minutes. Give them a couple of mixes in the meantime. Make sure that the milk is completely absorbed.
3.In a separate bowl, squash the bananas with a fork turning them into a pulp.
4.Add the rest of the ingredients except the jam (and bread) and mix them well.
5.Add the mixture to the bread and give it a good mix. Try not to break too much the bread so you will have some bread cubes still intact.
6.Line a muffin pan with muffin liners and fill them halfway through using half of the mixture.
7.Add a blob of jam in the centre and continue filling with the rest of the mixture.
8.Bake in a preheated 200°c oven on the middle shelf and bake for about 20 minutes, or until they start getting golden brown.
9.Allow them to cool before serving.
