Banana muffins
I’ve been hoping to post this recipe for a while now but I managed to lose it for a few weeks – as with most of my paperwork!
The recipe is taken from another website although I honestly can’t remember which one! If anyone knows please tell me and I’ll be glad to pass on the credit.
I made these for the first time in August to take to a friend’s party and they were extremely popular! I also made some experimental frosting, which went a bit wrong but was also a big hit with the crowd of people I spent that weekend with.
The frosting was a mixture of buttermilk, butter, and caramel which I made myself. I poured the caramel into the buttermilk and blended so that the caramel chips were small and evenly distributed. Then I realised the mix was too runny and added butter. I would have added some ground almonds to help thicken it too but I was worried people might have nut allergies. Anyway, it tasted delicious but it was far too runny and I ended up serving it like a sauce on the side. Let me know if you have any more success with a caramel topping for cakes!
Ingredients:
(for 10 muffins)
- 3 oz melted butter
- 9 oz self raising flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 pinch of salt
- 1/2 tsp each of cinnamon and nutmeg
- 4 oz caster sugar
- 1 tsp vanilla
- 2 bananas
- 4 fl oz milk
- 2 eggs
Method:
- Preheat your oven to 190 degrees C
- Melt your butter and allow it to cool slightly while mashing the bananas
- Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a bowl.
- Add the sugar and stir in.
- Beat the eggs, butter, vanilla and milk together and stir into the dry ingredients. Don’t worry about lumps!
- Pour into paper muffin or cake cases and bake for 20-25 minutes.
Serve as they are, with cream cheese frosting, peanut butter, or disastrous caramel sauce for a yummy treat.
