Banana Blueberry Muffins

Name: Banana Blueberry Muffins
Total time: 1 h
Yield: 10
Ingredients: 2.25 cups self-rising flour (sifted); 1 tsp Baking powder; 0.5 tsp baking soda; 1 pinch salt; 1 tsp ground cinnamon; 0.5 cup superfine caster sugar; 1 tsp vanilla extract; 0.333 cup sunflower oil; 2 eggs; 0.5 cup milk; 2 large, very ripe Banana; 0.75 cup unsalted butter; 3.5 cups powdered sugar; 1 cup Mascarpone; vanilla extract; 30 Blueberries

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

cupcakes

For the cupcakes: 2 ¼ cups self-rising flour (sifted); 1 tsp Baking powder; ½ tsp baking soda; 1 pinch salt; 1 tsp ground cinnamon; ½ cup superfine caster sugar; 1 tsp vanilla extract; 0.333 cup sunflower oil; 2 eggs; ½ cup milk; 2 large, very ripe Banana

For the topping: ¾ cup unsalted butter; 3 ½ cups powdered sugar; 1 cup Mascarpone; vanilla extract

To decorate: 30 Blueberries

How healthy are the main ingredients?

Mascarpone salt cinnamon egg Banana Blueberry

print shopping list

Preparation steps

Heat the oven to 190°C (180° fan) 375°F gas 5. Place paper cases in a 10 hole muffin tin.

Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a mixing bowl. Stir in the sugar.

Beat together the eggs, vanilla oil and milk. Mash the bananas and stir into the mixture.

Make a well in the centre of the dry ingredients and add the egg mixture, stirring until just combined. The mixture will be lumpy.

Spoon into the paper cases and bake for 20-25 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping: beat the butter until soft, then sift in the icing sugar.

Gradually beat in the mascarpone and vanilla until smooth and creamy.

Spread on top of the cakes and decorate with blueberries.