It's been a long week in my house, with multiple exams and essays due the majority of the week and the entire weekend was spent in front of computers, pouring over books and grabbing snacks. It's that time of year isn't it? end of the school year is approaching and with it all the more challenging aspects of assessment. You might think that there wouldn't be any time for baking but these little beauties take about 10 minutes to throw together and can be done in one bowl, one cup, one muffin tin and a frying pan. So not too much mess. Baking also relieves stress which is extremely important and, if you needed another reason, these make a perfect snack or breakfast on the go.
Bakewell Banana Muffins
3 lrg (or 4 medium) over ripe banans
2 tbs raspberry yoghurt
1 tsp vanilla extract
2 tbs honey/agave nectar
1 tsp lemon juice
100g whole meal flour
90g self-raising flour (you could go for 190g whole meal if you want)
60g ground almonds
1 tsp baking soda
1/2 tsp baking powder
2 tbs raspberry jam
1 tsp lemon juice
25g ground almonds
1 tbs icing sugar
1 - Prehet your oven to 180'. Mush your bananas
and then add your yoghurt, eggs, vanilla
extract, honey and lemon juice. Mix until
2- Add your flours, baking soda/powder and ground almonds and mix to combine
3- Line your baking tray and fill with the mixture
4 - Bake for 15 minutes until browned.
5 - On a frying pan heat your remaining ground almonds until they start to brown, then remove from
the heat and add the icing sugar, mix thoroughly, return to the heat for 30 seconds and keep
mixing vigorously and then remove from the pan.
6- In a cup heat your jam and lemond juice in the microwave for 30 seconds and then spoon over the cooling muffins. Pour your crumble over the glaze and your done, just enjoy, keep calm and keep going =)
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