Banana Bread Muffins.

Tuesday, 16 June 2009

If you make one recipe in the next few days make it this one, oh please make it this one. These are easy to make and they smell amazing. The combination of ripe mashed banana and rum soaked raisins is perfect and the beautiful golden colour that happens as if by magic in the oven is simply beautiful.

See? These are really easy to make and the recipe is actually for a banana bread loaf from Nigella Lawson. The muffins have an advantage over the loaf in that they are prettier, more portable and cook more quickly than a loaf cake. I honestly can't tell you a bad thing about this recipe other than you might want to double it!

I've rewritten the recipe here as I did make some changes but the original can be found here

100g raisins
75ml rum
175g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g unsalted butter, melted
150g sugar
2 large egg
300g ripe bananas (weighed without skin), mashed
1 teaspoon vanilla extract

Put the sultanas and rum in a small saucepan and bring to the boil.
Remove from the heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.
Preheat the oven to 170ÂșC/gas mark 3. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and using a wooden spoon, combine well. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit.
Fill a 12 hole muffin tin with paper liners and fill each with the cake mixture until used up (about 2/3 full). Bake in the preheated oven for 15-17 minutes or until a skewer inserted comes out mostly clean. Do not overbake. Allow to cool (if you can resist them) and serve plain accompanied by another shortly after.


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