Natural sugars don’t count- Part 3: Banana muffins with honey cream.

I’m not sure if you know this, but bananas are boring.  Who am I to criticise Nature’s most popular yellow creation?  Well, I’m someone who really loves food and I’ve eaten my share of bananas, but I always come to the same conclusion: bananas (despite their nutritional value) are incredibly boring.  Something must be done.

Banana fritters with syrup?  Yes.  Chocolate and banana cake with peanut butter?  Yup.  Muesli with slices of banana on top?  Are you serious?  Never!  To bring a little sugary fun to the dullest fruit on the stand, I decided to make some banana muffins and add a little something to perk them up.  This is such an easy recipe, so if you’ve got any spare bananas and you’re sick of smoothies, give this a go!

Banana muffins with honey cream

4 bananas

300g plain flour

200g caster sugar

1 egg (beaten)

65g melted butter

1 tspoon bicarbonate of soda

1 tspoon baking powder

1/2 tspoon salt

4 tblspoons double cream

2 tblspoons clear honey

Begin by sifting all of the dry ingredients into a bowl and set them aside.  Next, mash up the bananas and mix them with the sugar, butter and eggs.  In a large bowl, combine the banana mixture with the flour mixture.  Keep stirring until there are no dry bits in the bowl.

I told you this was an easy recipe.  Pour the muffin mixture into muffins tins.  Fill each about halfway because the muffins will rise in the oven.  Slide them into the centre of the oven for about twenty minutes at 180C.  When they’ve risen and are golden, they’re ready to rock.

To make the honey cream, whisk the cream until it is quite thick and then briskly stir in the honey.

Once the muffins have come out of the oven and cooled, use a teaspoon to scoop out a little section from the top of each one.  Now pipe the cream (or dollop it with a spoon) into the hole you’ve made.  What?  You thought there was more?  Nope.  Now it’s time to tuck in!  Enjoy!


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