Muffin /ˈmʌfɪn/ noun An individual cup-shaped quick bread made with wheat flour, cornmeal, or the like, and baked in a muffin pan containing a series of cuplike forms.
Ingredients:
Banana Muffins (as per Banana and Raspberry Bread)
- 2 cups of self-raising flour
- 1/4 tsp of baking soda
- 3/4 cup of brown sugar
- 3/4 cup of walnuts, chopped small
- 2 tsp cinnamon sugar
- 3 very ripe bananas, mashed well
- 1/3 cup plain vanilla yogurt
- 2 large eggs, lightly beaten
- 1 tsp vanilla essence
- 4 tbs of margarine, melted and allowed to cool to room temperature
- 250 g of salted butter (room temperature)
- 3 1/2 cups of icing sugar
- 6 tbps of pure maple syrup
Method:
Banana Muffins
- Preheat oven to 180°C fan-forced, and lightly grease a 12 whole 1/3 capacity muffin pan.
- In a large bowl add all of the dry ingredients - flour, baking soda, brown sugar, pumpkin seeds, and 1 tsp of cinnamon sugar. Mix together.
- In a medium sized bowl add the bananas, yogurt, vanilla essence, and margarine. Mix together with a wooden spoon until well combined.
- Using a spatula fold the wet ingredients into the dry ingredients. Initially you make think that there is not enough wet ingredients, however just keep consistently mixing it until it is all combined.
- Evenly distribute in the muffin pan and top with a light coat of brown sugar.
- Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Leave to cool completely on a wire rack.
Maple Buttercream
- In a stand mixer fitted with the whisk attachment whip the butter for 30 seconds.
- Add the icing sugar 1 cup at a time, scraping the sides in between each addition. Start mixing slow until the icing sugar is incorporated and then increase to a medium/high speed. Mix for 30 seconds between each sugar addition.
- Stop and scrape down sides. Add the maple syrup.
- Mix on medium/high for 3-4 minutes until light and creamy. Chill in the refrigerator for 5 minutes until frosting the muffins!
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