Wednesday, 14 March 2012

Banana and fudge muffins

This is another recipe I concocted using bananas...again. As we always seem to have three or four that don't look their best in the fruit bowl, and which the children refuse to eat in their natural form, many of my cakes seem to be banana based and I am always on the lookout for banana cakey recipes, or thinking of ways in which I can use them up so they don't go to waste. We all really enjoyed the banana and cinnamon muffins I made a while ago, but I wanted to make something slightly different. I had a tub of fudge chunks in the cupboard so I decided to use them in the following recipe. One of the best things about using fudge is that it goes all melty and you end up with little puddles of sweet, gooey yumminess on the bottom of the paper case. The children, well, we all, enjoyed these and so I can see they will be a regular feature on the cake front!


Makes 12

175g plain flour
2 tsps baking powder
half a tsp of bicarbonate of soda
125g unsalted butter, melted
150g soft light brown sugar
2 large eggs
4 small ripe bananas, mashed
1 tsp vanilla extract
approx 150g of fudge chunks

1. Preheat the oven to 180 degs C/170 degs C fan/gas mark 3.

2. Put the flour, baking powder and bicarb into a medium bowl and combine well.

3. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, and then add the mashed bananas and vanilla.

4. Add the flour mixture and stir well.

5. Line a muffin tin with paper cases and fill each case with the mixture until about half full. Using about half of the fudge chunks, place a few on the top of each muffin and then spoon the remaining mixture on top. Sprinkle the remaining fudge chunks on top of each muffin.

6. Bake for about 20 minutes or until a skewer comes out clean when inserted. Leave to cool in the tin for a few minutes and then turn out onto a wire rack to cool completely. Enjoy!

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