Tuesday, 21 October 2008
I couldn't resist buying yet another cookbook a few weeks ago, it is called Baking with Tiny Tots and is full of easy fun recipes you can make with children. I had a few very ripe bananas so DD#3 and I set off to make some banana muffins.
I rarely make muffins, fairy cakes now and again, but although we like muffins, especially the ones you buy at Costco, they are not something I would make very often. I have to say that this recipe will certainly be made again. The first thing I liked was that it was only for 6 muffins, ideal to give us all one each and still leave one to argue over. Honey was used instead of lots of sugar and only a small amount of butter. These muffins were moist and delicious, we had chocolate butter cream on ours as I had no caramel sauce, but next time I would probably make a cheese frosting to top these lovely muffins.
Here is the recipe
25g 1oz butter
2 tbs runny honey
2 tbs milk
2 large very ripe bananas
150g 5 oz self-raising flour
1/2 teaspoon bicarbonate of soda
175g 6 oz icing sugar
1 teaspoon caramel sauce
2-3 tbs preboiled warm water
dried banana chips to decorate
Pre heat oven to gas 4 180oC (350oF) and put paper cases in muffin pan.
Put butter, milk and honey in a small pan and place over a low heat till melted.
Mash the bananas in a bowl using a fork, sift flour and bicarbonate of soda into a large bowl.
Pour the melted mixture into the bananas and mix well, tip into the flour and mix together with a wooden spoon. Remember lumps are good in a muffin mix, so just a couple of stirs or they will be tough and flat.
Quickly spoon the mix into the cases making each about 2/3 full, bake for 20-25 minutes till risen and golden.
Remove from the oven and cool in the tin for 5 minutes before placing on a cooling rack.
While they are cooling make the icing by sifting the icing sugar into a bowl, add the caramel sauce and enough water to make a thick, but spoonable icing. Spoon over the muffins when cool and decorate with a banana chip.