Our
baking escapades always begin with some sort of food that needs to be
used up. On Saturday evening, we discovered four seriously overly ripe
bananas in the kitchen. Now usually, I'd just make a banana bread, but
we fancied doing something a little different for a change. After much
googling, we found this
muffin recipe on the Londoner's blog. We did modify it slightly, as we
didn't have all the exact ingredients. This recipe should make 12
muffins, but because we used cupcake cases instead of a muffin tin, we
got 20 out of the mixture. To make these tasty morsels, you will need:
Ingredients:
230 grams (1 3/4 cups) self raising flour
150 grams (3/4 cup) granulated white sugar {we used caster sugar)
1/2 tsp salt
2 large free range eggs, lightly beaten
113 grams (1/2 cup) melted unsalted butter {we used the Stork baking margarine}
3 large very ripe bananas, mashed
1 teaspoon vanilla extract
4 tbsp Nutella, at room temp
Method:
-Pre-heat your oven to 180C or Gas Mark 4-5.
-Line your muffin trays with grease-proof paper or use cupcake cases like we did.
-In one bowl combine your flour, sugar & salt. In another combine your eggs, butter, mashed bananas & vanilla. Tip one into the other and gently fold together. Don't use a hand mixer or any other gadgets!
-You want your batter to be thoroughly mixed, but still lumpy and utterly hideous!
-Divide your mixture between your cases, each one should be just about half full. Take a teaspoon of slightly warm Nutella and pop a blob (technical term) onto the centre of each muffin.
-Use a cocktail stick or skewer (we used a meat thermometer!) to swirl the Nutella into the muffin without turning the whole thing chocolatey.
Ingredients:
230 grams (1 3/4 cups) self raising flour
150 grams (3/4 cup) granulated white sugar {we used caster sugar)
1/2 tsp salt
2 large free range eggs, lightly beaten
113 grams (1/2 cup) melted unsalted butter {we used the Stork baking margarine}
3 large very ripe bananas, mashed
1 teaspoon vanilla extract
4 tbsp Nutella, at room temp
Method:
-Pre-heat your oven to 180C or Gas Mark 4-5.
-Line your muffin trays with grease-proof paper or use cupcake cases like we did.
-In one bowl combine your flour, sugar & salt. In another combine your eggs, butter, mashed bananas & vanilla. Tip one into the other and gently fold together. Don't use a hand mixer or any other gadgets!
-You want your batter to be thoroughly mixed, but still lumpy and utterly hideous!
-Divide your mixture between your cases, each one should be just about half full. Take a teaspoon of slightly warm Nutella and pop a blob (technical term) onto the centre of each muffin.
-Use a cocktail stick or skewer (we used a meat thermometer!) to swirl the Nutella into the muffin without turning the whole thing chocolatey.
{This is how they should look just before they go in the oven. I don't know why this photo is so squinty!?}
-Repeat with each muffin and then pop them all onto the middle shelf of your oven. Bake for 20-25 mins (ours took about 10 mins longer, probably due to our dodgy oven).
-When they're done you should be able to stick a skewer into the centre and have it come out nice and clean.
-Leave to cool and enjoy when still warm, as the Nutella will still be extra gooey!
Some of the photos are slightly blurry due to my impatienceand excitement of the prospect of eating them all up! They are properly scrumptious!! :)
No comments:
Post a Comment