Hello and welcome back, it’s been long again since sitting for long editing.
I was making muffins to sell, however for some reason, I could not perfect the banana ones. After several attempts and nearly giving up, my sister told me “I think you’ve been making these muffins like you make your banana bread, since you have perfected it over the years. So, now forget it, and make these muffins using muffin ingredients.”
That was an aha! moment for me, and today, I’m proud to share this recipe with you, hence after so much struggle, I’m putting the idea of selling it on hold.
It’s also a beautiful morning today to be giving, I woke up and watered my plants before baking. I hope your day has been good too.
Witnessing this beautiful day has made me not to solve tomorrow’s problems today, but to be just present in this moment.
I’ve put alcohol on it, which you can have totally removed for underage children. Although you won’t taste it all, and it also cooks while roasting the bananas. A method I found while experimenting and loved.
I hope you will enjoy these, enough to please subscribe, like, comment and share.
Thank you for visiting.
I think I enjoy editing food pictures more than baking…… hahahaha
Bourbon Banana Muffins
Ingredients
- 400 g Unbleached Cake Flour
- 4 Teaspoons Baking Powder
- 1/4 Teaspoon Bicarbonate of soda
- 4 Large Bananas
- 150 g Caster Sugar
- 60 g Brown Sugar
- 200 g Salted Butter cold and diced
- 3 Teaspoons Vanilla extract or good quality essence
- 1 1/2 Tablespoons Bourbon optional
- 2 Eggs extra large
- 30 ml Oil vegetable
- 70% Dark chocolate optional
- Nuts of choice
- Brown Sugar for sprinkling
Instructions
- Preheat the oven to 180°C.
- Peel thebananas and add in a medium baking bowl.
- Sprinkle 60g brown sugar, add bourbon and vanilla essence or extract.
- Seal the bowl with foil, and roast for 30 minutes.
- Mash until all is combined. Then leave to cool completely.
- Sieve the flour into a large mixing bowl. Add baking powder, bicarbonate of soda and sugar. Mix well.
- Add the butter and cut it into the flour using a pastry cutter (or a large firm fork or fingertips), until the mixture roughly resembles a crumb texture, if there are visible large butter pieces left, use your fingertips to break/rub them into the flour mixture.
- Make a well in the centre.
- Whisk the eggs and add in the banana mash, whisk until well combined.
- Add oil and mix.
- Add everything inside the well of the flour mixture, and whisk to combine everything. Using a whisk and spatula.
- Cover the batter and let it rest for 1 hour. Resting the batter for at least an hour, will help the muffins to rise and dome.
- Coat jumbo/large muffin pans with baking spray.
- Add the batter into the muffin pans about 2/3 of the batter for each muffin. if you will use the nuts and chocolate, add half of the batter, sprinkle nuts and batter. add the other half of the batter, add more nuts and chocolate.
- I used a medium and large ice cream scoops.
- Sprinkle brown sugar for a nice crunchy top.
- Bake the muffins for 30 to 35 minutes or until a toothpick comes out clean when inserted into the centre.
- Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack.
- Enjoy! Don't forget to subscribe on my channel:-)
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