Banana blueberry muffins

 

Banana blueberry muffins
727 kcal

(0)

Difficulty:easy
Preparation:60 min
Ready in:60 min
Advertisement
1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
727
36%
Protein
8 g
16%
Fat
44 g
55%
Added Sugar
51 g
57%
Carbohydrates
80 g
31%
Roughage
1 g
-
Saturates
21 g
-

Recipe Development: EAT SMARTER

Ingredients

For cupcakes

For the cupcakes
2 ¼ cupsself-rising flour sifted
1 teaspoonBaking powder
½ teaspoonsbaking soda
1 pinchsalt
1 teaspoonground cinnamon
½ cupssuperfine caster sugar
1 teaspoonvanilla extract
⅓ cupssunflower oil
2eggs
½ cupsmilk
2large, very ripe Banana
For the topping
¾ cupsunsalted butter
3 ½ cupspowdered sugar
1 cupMascarpone
1 teaspoonvanilla extract
To decorate

Directions

1 Heat the oven to 190°C (180° fan) 375°F gas 5. Place paper cases in a 10 hole muffin tin.
2 Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a mixing bowl. Stir in the sugar.
3 Beat together the eggs, vanilla oil and milk. Mash the bananas and stir into the mixture.
4 Make a well in the centre of the dry ingredients and add the egg mixture, stirring until just combined. The mixture will be lumpy.
5 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.
6 For the topping: beat the butter until soft, then sift in the icing sugar.
7 Gradually beat in the mascarpone and vanilla until smooth and creamy.
8 Spread on top of the cakes and decorate with blueberries.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment




Ratings

Have you already cooked this recipe?

(0)

This recipe has no ratings yet.

Tags