Brown Banana Muffins

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Having bought a couple of packs of reduced price bananas (20p for 5!) recently and not wanting them to go to waste, I’ve slightly changed my Banana and Choccie Chunkie Muffin recipe, which incidentally was the first ever post on my blog back in May 2011, to produce these:

Instead of using butter, I’ve substituted it 80% for Farrington’s Mellow Yellow Rapeseed Oil and 20% milk.

280g Plain flour

5ml Baking powder

5ml Bicarbonate of soda
2.5ml salt
125g Soft brown sugar
3 large, over-ripened bananas (about 450g peeled weight)
1 egg, beaten
90ml Rapeseed oil
60m Milk
 
Fan oven: 170°C.
 
1. Line a deep, 12 cup, muffin tin with tulip paper cases.
2. In a large bowl place the flour, baking powder, bicarbonate of soda, salt and sugar.  Mix these together thoroughly with a fork to get some air into the dry mixture.
3. In another bowl mix together the mashed bananas, beaten egg, rapeseed oil and milk.
4. Make a well in the dry ingredients and add all of the wet mixture.  Mix both together quickly for no longer than 20-30 seconds until just combined.  Make sure that you scrape the sides and the bottom of the bowl properly to incorporate all of the dry mixture but DO NOT BEAT the mixture or worry about small lumps.
5. Fill each muffin cup to about 3/4 full.  This will then make 12 muffins.
6. Bake for 20-25 minutes until the tops are slightly browned and spring back when touched.
7. Transfer the cakes to a cooling rack until cool.
 
I also made up a batch of blueberry muffins using oil and milk as the butter substitute, so I’ll share the recipe shortly for those too.

Cinnamon Muffin Buns

These aren’t the prettiest of things to look at, but oh my, the taste is incredible! This was originally an American recipe that I’ve converted to UK measurements and added my own little tweaky bits to. Hope you like it!

180ml Milk
55g Butter
400g Plain flour
7g Fast acting yeast
50g Granulated sugar
5ml Salt
60ml Water
1 Egg
200g Soft brown sugar
5ml Cinnamon
100g Butter
100g Sultanas

1. Warm the milk & butter together until the butter has just melted, then set aside to cool.
2. In a large bowl, put 300g of the flour, the yeast, the sugar on top of this and then the salt. It’s important to keep the salt and the yeast apart initially as the salt will kill the yeast.
3. Add the water, beaten egg and the milk & butter mixture to the flour and beat until well combined.
4. Add the remaining 100g of flour and mix well together. Once the dough has formed and come together, it’s ready to be kneaded.
5. Drizzle a small amount of vegetable oil onto your work surface (I like to use oil instead of flour so that the mixture doesn’t dry out). Spread the oil out with your hand, this will also stop the dough from sticking to your hand.
6. Tip the dough out onto the oiled surface and knead it well for approx. 5 mins until it’s smooth and no longer sticky.
7. Put your dough into a lightly oiled bowl and cover with cling film.
8. Leave your dough in a warm place to rest and to allow the yeast to start to develop for about 10 mins.
9. Soften your butter and mix together thoroughly with the brown sugar and cinnamon to form a paste.
10. Lightly flour your work surface and gently roll out your dough to a rectangle approx 24 x 30cm.
11. Spread the butter mixture onto the dough, but leave a gap of 1-2 cm all round.
12. Sprinkle the dough surface evenly with your sultanas.
13. Fold over 2-3cm of your dough, starting at the long edge, then roll to the end to form a 30cm long ‘sausage’.
14. Cut into 12 equal slices.
15. Grease a 12 hole, deep muffin pan.
15. Place a slice into each of the muffin cups, cover with cling film and leave to rise for 30 mins or until doubled in size.
16.  Bake in a preheated oven at 190C for 20 mins.
17. Remove from the oven and leave to rest for 5 minutes in the tin.
18. Place a sheet of baking parchment onto your cooling rack, then remove the cinnamon muffin buns from the tin & leave to cool.

These are lovely served warm with a nice cup of tea or coffee.

Gingery ginger muffins

I threw a couple of batches of muffins together this evening.  The beauty of muffins is in the speed of preparation for me. They can be whipped up and baking within 5 or so minutes.  This recipe was adapted from one that was in an American community church recipe book that I received years ago, and which I’ve turned into muffins.

280g (10oz) plain flour
10ml (2tsp) baking powder
2.5ml (1/2tsp) bicarbonate of soda
2.5ml (1/2tsp) salt
5ml (1tsp) ground ginger
5ml (1tsp) ground cinnamon
85g (3oz) Demerara sugar
1 egg
90ml (3floz) corn oil
90ml (3floz) black treacle
30ml (2tbs) honey
180ml (6floz) milk

1. Preheat the oven to 190 Celsius / gas mark 5.
2. Line a muffin tin with 12 foil cases (foil cases keep the cakes more moist).
3. Sift together the flour, baking powder, bi-carb, salt, ginger & cinnamon. Stir in the sugar.
4. In a separate bowl/large jug, beat the egg then mix in the oil, black treacle, honey & milk.
5. Add the wet ingredients to the dry and stir to combine, making sure there are no pockets of flour left at the bottom of the bowl.  Do not beat, but stop mixing when fully combined.
6. Immediately spoon the mixture (or pour into a jug and then pour it from there) into the cases.
7. Bake for 20-25 minutes until a cocktail stick comes out clean when inserted into the centre muffins.

You can eat them plain, when still warm from the oven.
Alternatively, why not mix some lemon juice / ginger syrup with some icing sugar and drizzle this over the top of the cakes?
You can also add some chopped, crystallised ginger to the mix before baking.

Rosie’s Banana & Choccie Chunkie Muffins

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Had to get up early this morning as Jacob had an Athletics meet for the Air Cadets.  Not one to get up and then go back to bed, I decided that today was a baking day!  3 lots of muffins baked: Cheese & Red Onion, Philadelphia Blue (made up recipe but tasting good) and these, my banana and choccie chunkie muffins.
Those out there who LOVE Masterchef as much as me will know James Perry AKA The Tattooed Cook.  Well, James tells me that he struggles to make light and fluffy muffins, so at his request, I’m sharing my recipe with both him and you all out there.  You can see that the inside is really light, well risen and perfectly cooked.  (Click on the photos for a better look if you like).
So, James and everyone else, here’s how to make these muffins:
10oz (280g) PLAIN flour.
1tsp (5ml) baking powder.
1tsp (5ml) bicarbonate of soda.
½tsp (2.5ml) salt.
4-5oz (110-140g) granulated sugar.
4-6oz (110-170g) white/milk chocolate chips/chunks.
3 large, well ripened bananas (about 1lb/450g) mashed.
1 egg, beaten.
3floz (90ml) corn oil (you can substitute melted butter for this, but remember the calories!).
2floz (60ml) milk (to reduce a few calories, you can use water instead, I suppose).
Oven: 200°C degrees (though I set my fan oven to 170°C).
1. Prepare your 12 cup deep muffin tin by lining it with paper cases.
2. In a large bowl mix the following: flour, baking powder, bicarbonate of soda, salt, sugar and chocolate.  Mix these together thoroughly with a fork to get some air into the dry mixture.
3. In another bowl mix together: Mashed bananas, beaten egg, corn oil and milk.
4. Make a well in the dry ingredients and add the full contents of the wet mixture.  Mix together quickly for no longer than 20-30 seconds until combined.  Make sure that you scrape the sides and the bottom of the bowl properly to incorporate all of the dry mixture but DO NOT BEAT the mixture or worry about small lumps.
5. Fill each muffin cup to about 3/4 full.  This will then make 12 muffins.
6. Bake for 20-25 minutes until the tops are slightly browned and spring back when touched.
7. Transfer the cakes to a cooling rack until cold.
Tips & hints:
a) Buy bananas when they’re reduced in the supermarket because they’re over-ripe and they’ve gone a little bit brown on the skins.  These will give you the best, sweet flavour as the carbohydrate in the fruit will have turned from starch to sugar (which is why ripe bananas are easier to digest too).
b) You can freeze bananas for future use in baking.  The skins will go very dark brown/black but the fruit inside will stay creamy coloured.  If you do freeze bananas, make sure you defrost them thoroughly in a container as they WILL ooze juice.
c) Do NOT overmix the wet and dry ingredients together as this will start the chemical reaction with the gluten in the flour and cause your muffins to become dense & heavy.
d) Bake the muffins immediately after mixing as, again, a chemical reaction will start between the baking powder/bicarbonate of soda and the wet mixture.
If you do follow my recipe to make yourself some gorgeously light, fluffy and incredibly tasty muffins, please come back and leave me a comment and tell me how they turned out.  A photo of your creations would be great too!
Happy baking folks.
Rosie
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