Oh my …… I stumbled across this recipe last week.
It was one of those recipes that I had seen in a magazine probably years ago, ripped out and stuffed in my grandly named ‘recipe folder’, which is a very untidy, bulging plastic document envelope that I really should sort out one wet weekend.
It looked rather healthy – bananas, nuts, wholemeal flour – so with a few Daisy adaptations, a new family favourite was born.
Have a go, they are simple to make and utterly delicious. Unlike other muffins, they also keep well, at least for a couple of days. And they provide at least 2 of your 5 a day (ahem)
BANANA MUFFINS
Ingredients:
4 ounces whole meal self raising flour
1 ounce wheatgerm
2 ounces sultanas
Grated rind and squeezed juice of 1 orange
2 ounces golden caster sugar
1 teaspoon baking powder
1 large egg
2 fluid ounces milk
2 fluid ounces sunflower oil
2 medium bananas, about 8 ounces when peeled
For the gorgeous sticky topping:
4 tablespoons ginger marmalade
2 ounces dried banana chips
2 ounces roughly chopped walnuts or pecans
METHOD:
Mise en place.
Preheat oven to 180C, gas 4 and put 12 paper muffin cases in a 12 hole muffin tin.
Put the sultanas in a small bowl and cover them with the orange juice to soak whilst you make the mixture.
In a large bowl, mix together the flour, wheatgerm, sugar, baking powder and orange rind.
In a jug, measure the oil and milk and then beat in the egg.
Using a fork and a plate, roughly mash the bananas.
Now it’s time to mix everything together. TOP TIP ….. the biggest mistake you can make with muffins is to mix them too much, you must only mix gently and only just until the ingredients are blended.
Add the contents of the jug, the bananas and the drained sultanas (keep the juice for the topping) to the dry ingredients in the bowl and GENTLY mix together.
Fill the paper cases two thirds full.
Bake for 18 minutes until well risen and springy to the touch. Transfer to a cooling tray straight away.
Whilst they are cooling make the topping. Add the reserved orange juice to the marmalade and either heat in a small pan on the hob, or in a small bowl in the microwave until melted. Simmer for a few minutes to get a sticky mixture then stir in the banana chips and nuts.
Put a few sheets of kitchen paper underneath the cooling tray to catch any sticky drips and then share the topping mixture between each of the muffins.
And there you are …. fabulous, gooey, sticky, delicious banana muffins to enjoy whilst you watch the opening ceremony of the Olympics tonight.
ENJOY …
I hope you have a very splendid peachy perfect weekend, whatever you are up to.
Daisy Cupcakes x
They look very yummy. Definitely want to give your recipe a go. xx
Hope you enjoy them Brigitte – they are very yummy and oh so healthy!
These sound and look lovely – I especially like the topping
Let me know how you get on – the topping is gorgeous, crunchy and sticky!