of the mix = 1 small box of Jiffy corn bread muffin mix.
flour (I used my gluten free flour blend, see recipe below but if you don't have a gluten allergy then you can just use regular flour!)
yellow cornmeal (I prefer using 1/4 cup corn flour + 1/4 cup polenta but cornmeal works fine too)
sugar (you can add a little less if you don't care for sweet muffins or add a smidge more sugar if you prefer them slightly sweeter. You can also substitute raw sugar or stevia. If using Stevia you will need to check box for how much to substitute. I am not sure if it is equal amounts).
oil or melted butter
1 1/2 cups
brown rice flour
white rice flour
glutinous rice flour or soy flour
potato starch (not flour)
nonfat dry milk, make sure it is very fine in texture
corn starch or tapioca starch (I used corn starch for this batch)
Pat it with your palm and form a circle like a roti. Measure out a cup of corn flour in a bowl. 1 cup Corn flour or Makka Aata (Not the one you use for custards). 1 cup Corn flour or Makka Aata (Not the one you use for custards)
In a large bowl mash up those bananas, you can decide the consistency you like. Banana breadmuffins are the best way to use up those ripe bananas but these are so tasty you will buy ripe bananas just to make them
Yes - I make bread and pasta and pastry and soup, biscuits, cakes, muffins, jam, pickles - the list goes on and even though my job at the moment means I have less time than ever to indulge my passion - I decide what I would like to try to make during the week and then look forward to my weekend so I can make it