muffin break
Time to interrupt this travel story with some good old-fashioned baking.
Last night, haunted by two black bananas sitting in the fruit bowl, I whipped up a batch of muffins. The banana muffin base recipe has never failed me yet, in fact each tray of muffins just keeps getting better.
I’m continuing to tweak the recipe and experiment with new flavours. The latest version was plump and moist and though I say it each time – the best ones I’ve made so far.
As they take only 5 minutes to put together and just 20 minutes to bake, it’s easy to throw together some muffins while cleaning up after dinner.
The hard part is trying to resist scoffing the whole lot of them and leaving no treats for lunch the next day!
Cherry, chocolate and nutmeg muffins
Preheat oven to 175C. Line or grease your muffin pans.
Wet Ingredients
30 gm butter, melted
2/3 cup golden syrup
Nutmeg, a few swipes with a fine grater
1/2 cup dried cherries
Melt the butter on low. Take off the heat and add golden syrup. Stir til dissolved. Add the nutmeg and cherries to macerate in the buttery-syrupy liquid while measuring the dry ingredients.
When cool add:
2 bananas, mashed
1 egg, beaten
Dry ingredients
3/4 cup walnuts
1.5 cups plain flour
1 level tsp baking powder
1 level tsp bicarbonate of soda
Pinch of salt
Bash the walnuts in a mortar and pestle or chop with a sharp knife, not too fine as you want them a bit chunky. Combine in a large bowl with the flour, baking powder, bicarb and salt.
Mix the wet ingredients into the dry ones. Stir til combined but don’t overwork the batter.
Now crumble a few big squares of your favourite dark chocolate into the mix with your final stir.
Spoon batter into the pans and bake for 20 minutes.
Check with a skewer to see that the muffins are cooked.
Remove from the pans and allow to cool (or at least try to resist scoffing the whole lot in one sitting).
Last night, haunted by two black bananas sitting in the fruit bowl, I whipped up a batch of muffins. The banana muffin base recipe has never failed me yet, in fact each tray of muffins just keeps getting better.
I’m continuing to tweak the recipe and experiment with new flavours. The latest version was plump and moist and though I say it each time – the best ones I’ve made so far.
As they take only 5 minutes to put together and just 20 minutes to bake, it’s easy to throw together some muffins while cleaning up after dinner.
The hard part is trying to resist scoffing the whole lot of them and leaving no treats for lunch the next day!
Cherry, chocolate and nutmeg muffins
Preheat oven to 175C. Line or grease your muffin pans.
Wet Ingredients
30 gm butter, melted
2/3 cup golden syrup
Nutmeg, a few swipes with a fine grater
1/2 cup dried cherries
Melt the butter on low. Take off the heat and add golden syrup. Stir til dissolved. Add the nutmeg and cherries to macerate in the buttery-syrupy liquid while measuring the dry ingredients.
When cool add:
2 bananas, mashed
1 egg, beaten
Dry ingredients
3/4 cup walnuts
1.5 cups plain flour
1 level tsp baking powder
1 level tsp bicarbonate of soda
Pinch of salt
Bash the walnuts in a mortar and pestle or chop with a sharp knife, not too fine as you want them a bit chunky. Combine in a large bowl with the flour, baking powder, bicarb and salt.
Mix the wet ingredients into the dry ones. Stir til combined but don’t overwork the batter.
Now crumble a few big squares of your favourite dark chocolate into the mix with your final stir.
Spoon batter into the pans and bake for 20 minutes.
Check with a skewer to see that the muffins are cooked.
Remove from the pans and allow to cool (or at least try to resist scoffing the whole lot in one sitting).
posted by GS at 9:47 am
1 Comments:
Nothing worse than haunting black 'nana's!
I used 4 small ones last time I made them and they were really lovely.
Post a Comment
<< Home