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Moorish Chocolate Frosted Banana Muffins
We just love these banana muffins made even more irresistible with a layer of chocolate frosting on top.
Banana Muffins
Ingredients
Makes approx 12 muffins (in cupcake cakes) or 6-8 (baked in muffin cases)
- 125g butter (room temperature)
- 75g sugar
- 2 large organic eggs
- 1 tsp vanilla extract
- 350g plain flour
- 1 tsp baking powder
- ½ tsp bi-carbonate soda
- a pinch of salt
- 2-3 ripe mashed bananas
- A little milk
To make ...
Pre-heat the oven to 180C. Place cupcake/muffin cases in cupcake baking tin. If using a standard baking tray make sure the cases do not touch.
- Cream butter, sugar and vanilla extract together with an electric whisk until the mixture is light and fluffy. Gradually add one egg at the time.
- In a separate bowl sieve the flour and combine with the baking powder, bi-carbonate soda and salt
- Carefully stir in the dry ingredients and the mashed bananas into the butter, sugar and egg mixture. You might need to add a little milk if the batter is very dry.
- Divide the mixture between the cupcake/muffin cases and bake for 16-18 minutes, check with a skewer to see if the cupcakes are ready. Leave to cool on a wire rag before frosting.
Chocolate Frosting
Especially delicious on chocolate cupcakes and banana muffins.
- 250g dark chocolate – if making the cupcakes for a children’s birthday, use good quality milk chocolate, such as Green & Black’s or Belgium milk chocolate
- 250ml double cream or whipping cream.
To make ...
- Chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream – be careful to avoid it boiling.
- Poor the cream over the chocolate pieces, leave to sit for 5 minutes before using a electric wish to stir the frosting into a shiny, even frosting.
- Smear a large helping on each cake or for a professional look, use a ‘bag’ to create small chocolate master pieces.
Enjoy!
Download Moorish Chocolate Frosted Banana Muffins Recipe in pdf format (170kb)
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