What do you do with two overripe bananas, some slightly out of date double cream and dates left over from last Christmas? Answer: banana and date muffins.
Perhaps I should explain the cream. Double cream has about half the fat of oil. So if you have a recipe that uses 55ml of oil, you would need 110ml of double cream and would need to cut down on other liquid ingredients by 55ml. I should add that the ‘non-roundedness’ of the ingredient quantities in this recipe is because I have already cut the original recipe down by a third so that it yields 12 small muffins.
To make 12 small muffins:
- 200g wholemeal plain flour
- 4 heaped tsps baking powder
- 1 tsp mixed spice
- 65g brown sugar
- 110g seeded chopped dates
- 2 overripe bananas (mashed)
- 2 large eggs
- 55ml oil (or double the quantity of double cream)
- 55ml milk (if not using double cream)
- 12 small cakes cases
Put the cakes cases in a 12 hole bun tin. Pre-heat the oven (200C-210C/Gas Mark 5).
Sift together the flour, baking powder and mixed spice (the bran from the flour will remain in the sieve – just tip this onto the flour mixture and mix in with a spoon). Sift in the sugar and add the chopped dates. Mix well with the flour etc, ensuring that there are no sticky clumps of dates.
Beat together the bananas, eggs and double cream (or oil/milk combination). Add these to the flour mixture and mix together ensuring there are no areas of ‘dry’ flour.
Spoon into the cake cases, and cook in the top of a moderately hot oven (200C-210C/Gas Mark 5) for about 15 minutes (take a look after 12 minutes and turn the tin so that the front is at the back).
When cooked (golden brown). take out of oven, allow to stand for a minute or two and cool the muffins on a wire rack.
Muffins tend to go mouldy quite fast. So if they won’t be eaten within a couple of days, freeze them. Individual muffins can be defrosted in the microwave – in mine one muffin will be pleasantly warm after 2:15 minutes on defrost.