Today is Baking Day, and why not. My Mum used to bake every Saturday and we feasted on hot apple pie on Saturday tea time. Scones, a sponge cake and biscuits would then grace the table for the next few days and school lunch boxes would groan with gorgeous goodies.
Baking to me is escapism, therapeutic, mundane magic. You don’t have to change your life, leave the country or even pack a bag to be transported to someplace wonderful. You just need a few disparate ingredients, mix them together, add heat and time, et voila – perfection! Or at least a little bit of heaven on a plate.
I welcome you to Baking Day which I shall endeavour to write once a week.
Today Let me show you my mini Picnic Banoffee Muffins. Simple to make, tasty as anything and even better you can pack up 6 in an egg box to transport to picnic/school/car or anywhere else you happen to be heading – try the living room sofa!
This recipe will make either 12 mini muffins or 6 normal sized muffins.
Picnic Banoffee Muffins
- 75 g/21/2 oz plain all purpose flour
- 75 g/2 1/2 oz wholemeal flour
- 1/2 teaspoon baking powder
- 60 g/2 oz caster sugar
- 1/4 teaspoon grated nutmeg
- 1 tablespoon grated dark chocolate plus extra to decorate later
- 1 ripe banana
- 1 tablespoon confiture du caramel caramel sauce
- 50 ml/1/4 cup milk I used skimmed
- 1 egg
- 3 tablespoons sunflower oil
- Icing sugar and cream cheese enough to make paste to top the muffins
- Prepare your muffin tin by lining with paper cases or those reusable silicone cases. I used the latter and think they are wonderful.
- Preheat the oven to 200C/400F/Gas 6
- Sift the flours and baking soda into a bowl adding in any bran that is leftover in the sieve. Stir in the sugar, nutmeg and grated chocolate.
- In a jug mash the banana and add the milk, stir to make a puree. Add the caramel sauce and then crack in the egg and beat into the mixture. Add the oil and then pour all this into your dry ingredients.
- Just stir to bring it all together, never overbeat muffin mixture or the muffins will come out tough.
- Spoon into the muffin cases making sure you only fill each about 2/3 full. I used one teaspoon per mini case.
- Bake for 15 minutes until risen and golden. They should spring back when you prod the tops with a fingertip.
- Let them cool on a wire rack before you ice them. I simply used about half a tablespoon of plain cream cheese and stirred in sifted icing sugar until I had the stiffish consistency that I wanted. Scatter with grated chocolate to finish off.
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