Banana crumble muffin

Recipe turned out really well and the crumble is delicious. It really adds texture and taste to the otherwise ordinary banana muffin. The mixture was a bit too much for my muffin tray though. Also, the crumble was concentrated in the middle and was not on the sides as the muffin rose. I will put less batter in next time.

Makes 12 muffins

Ingredients

Crumble topping

3/4 cup all-purpose flour
1/3 cup packed light-brown sugar
3 tablespoons granulated sugar
1/4 teaspoon cinnamon
Pinch of salt
6 tablespoons cold, unsalted butter (cut into small pieces)

Muffins

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium, ripe bananas
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla extract

Instructions

1. In a medium bowl, mix the flour, light brown sugar, granulated sugar and salt. Then with your hands, work in the butter until large clumps form. Cover with plastic wrap and chill in the refrigerator until ready to use.

2. Preheat your oven to 375 F and line a 12-cup muffin tin with paper liners.

3. In a large bowl, combine dry ingredients.

4. In another bowl, mash the bananas. Add egg, oil and vanilla and mix well.

5. Combine the dry and wet ingredients  and stir until it just comes together.

6. Fill prepared muffin tins halfway then evenly distribute with crumble topping.

7. Bake muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

From http://www.rachaelray.com/blogs/index.php/2014/04/04/perfect-banana-crumble-muffins/

Advertisements

Lemon drizzle cake

Replaced the almonds by flour since I didn’t have any ground almonds at the moment. Take note to just fold in the mixture and not over mix by whisking. Next time the juice of 1.5 lemons should be used to prevent it from being too sour. Also, I found that baking for 45mins is sufficient.

175g butter, softened
175g caster sugar
2 unwaxed lemons
3 eggs
175g self-raising flour
A little milk
100g sugar

1. Pre-heat the oven to 180C/160C fan. Grease and line a 2lb loaf tin with greaseproof paper. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.

2. Sift over the flour and fold in. Add just enough milk to bring the mixture to a dropping consistency (so that it falls off the spoon), then spoon into the prepared tin and even out the top. Bake for about 45 minutes, until a skewer comes out dry (crumbs clinging to it are fine).

3. Briefly mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.

4. Allow to cool in the tin before turning out.

http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/23/how-cook-perfect-lemon-drizzle-cake