E N G L I S H-8
BANANA CUPCAkES
2 cups self-raising flour
¾
cup sugar
¼ teaspoon ground nutmeg
1 large ripe banana, mashed
2 eggs, lightly beaten
9 tablespoons butter, melted, cooled
Preheat cupcake maker until ready light goes on " ".
Combine ingredients into a large bowl. Using an electric mixer beat on low speed
until combined; increase speed to medium and beat for about 1 minute or until there
are no lumps. Do not over beat.
Place 6 cupcake paper cups into cupcake maker. Fill
¾
full with batter. Close lid and
cook cupcakes for 10-12* minutes or until a toothpick inserted into the center comes
out clean. Carefully remove from cupcake maker using a heatproof spatula onto a
wire rack.
Allow cupcakes to cool before icing with your favorite topping.
BLUEBERRY MUFFINS
1
⅔
cups self-raising flour
⅔
cup sugar
1 egg, lightly beaten
9 tablespoons butter, melted, cooled
½ cup milk
1 cup fresh or frozen blueberries
Confectioners sugar, for dusting
Preheat cupcake maker until ready light goes on " ".
Combine ingredients into a large bowl. Using an electric mixer beat on low speed
until combined; increase speed to medium and beat for about 1 minute or until there
are no lumps. Do not over beat.
Place 6 cupcake paper cups into cupcake maker. Fill
¾
full with batter. Close lid and
cook cupcakes for 10-12* minutes or until a toothpick inserted into the center comes
out clean. Carefully remove from cupcake maker using a heatproof spatula onto a
wire rack.
Allow cupcakes to cool before icing with your favorite topping.
