As you all know from this post, I have a touch of Fresher’s Flu. And what does this student do when ill/stressed/annoyed/grumpy/all of the above? She bakes! My house had lots of very brown and mushy bananas to use up, but I wanted a change from the usual Banana & Nutella Muffins (much to some of my housemates disgust!). Thanks to Wahaca and Hula Cafe (a lovely little place in Edinburgh that do the best smoothies – I’ve not blogged about my summer holiday, but maybe I should!) I have a rather strong addiction to cinnamon, so decided to incorporate that. My brainwave was these Cinnamon Swirl Banana Muffins, some with a hidden surprise!
Next time I personally would double the amount of cinnamon, and possibly use another banana and lose an egg (thrifty tips here guys!). But definitely err on the side of caution when it comes to cinnamon – you can always dust with more after baking, but can’t take it away. I used this recipe as a brief guide, but didn’t really follow it at all – but I’d thought I’d show you as there are some great recipes on the site!
I haven’t costed this recipe exactly – but relying on the fact that you may have cinnamon in your cupboards (it is a useful spice to have, mainly because I like spoons in porridge, but a little does add a nice fruity note to a curry) and some baking powder (if you bake a lot, it really is useful – I ran out and all I could get were stupidly expensive sachets, so it is worth buying a pot) it shouldn’t be too expensive, as there are no special ingredients. The soft brown sugar can always be substituted with generic sugar you throw in your tea if you don’t want to splash out anymore.
Anyway, here’s the recipe!
Ingredients (Makes 12 big muffins)
- 3 bananas
- 2 eggs (medium)
- 115-125g butter (about half a pack, I used salted)
- 225-240g (I have very unreliable scales at the moment!) plain flour
- 100-120g sugar (I always use the cheapest I can find here)
- 1 tsp baking powder
- Optional – a handful of oats, some dark chocolate
- For the swirl/topping – 50g soft brown sugar (or normal if you prefer), and 1+tsp of cinnamon (to taste)
- Preheat your oven to around 180 degrees.
- Peel your bananas and mash into a bowl.
- Add your eggs to the bananas and beat up.
- Melt your butter, let cool slightly (we don’t want scrambled eggs!) and add the the mixing bowl.
- Add in your flour, sugar and baking powder, and mix to combine.
- If you are using them, throw in your handful of oats. If the mixture gets a bit stiff and sticky cooking, beat in a splash or two of milk.
- Make your cinnamon mixture – mix the brown sugar (or alternative) in a bowl with the cinnamon.
- Line a muffin tin with paper muffin cases (I bought some really pretty ones from Wilkinson’s recently – and don’t use silicone ones with banana recipes as they tend to stick more).
- Add a tablespoon of the muffin mixture to each case.
- Sprinkle over some of the cinnamon sugar.
- Add another tablespoon of mixture to the cases (they should be almost full – the actuary in me estimates around 5/6 full).
- Swirl your mixture slightly with the top of a teaspoon – they won’t swirl as readily as the nutella version, so don’t worry.
- If you are making some with a chocolatey surprise, push a square of dark chocolate (I used ASDA’s own smartprice version) into the centre.
- Sprinkle more of the cinnamon sugar onto the top.
- Put in the oven, for 20-25 minutes. I turned mine round halfway as the oven in this new house cooks unevenly.
- Cool before eating, although they are good blasted in the microwave too.
Perfect as a pick-me-up when you realise that going into second year is a big jump in terms of workload (one class test and piece of coursework already done, AND they count towards my actual degree!).
For more baking recipes, check out my aforementioned banana and nutella oat muffins, and my lemon-and-lime drizzle cupcakes – I’m sure there will be plenty of baking over second year, as it’s the perfect method of yummy procrastination!
Do any of my readers have any recipes they recommend?