Banana Muffins with White Chocolate Topping
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- Ingredients
- 1 cup sugar
- ⅜ cup cream (30 % fat)
- 1 ½ Tbsps butter
- 1 Vanilla bean (scraped out seeds)
- 1 ¾ cups all-purpose flour
- 2 tsps Baking powder
- 2 Tbsps Corn starch
- 1 small, ripe Banana
- 1 pinch salt
- 3 eggs
- To decorate
- 7 ozs white Chocolate couverture (or white chocolate and 1 tbsp butter)
- 1 tsp vanilla extract
- 1 Tbsp cream
- white Chocolate shaving
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Wooden spoon, 1 Sieve, 1 Salad spinner
Preparation steps
1.
Heat the oven to 180C (160C fan) 375F, gas 5. Line a 12 hole muffin tin with paper cases.
2.
Put 125 g/2/3 cup sugar, the cream and butter into a pan and bring to a boil. Add the seeds from the vanilla pod and simmer over a low heat for 5 minutes. Then cool to lukewarm.
3.
Mix the flour, baking powder and cornflour. Peel and mash the banana and whisk into the vanilla cream with the remaining sugar and the salt.
4.
Beat in the eggs. Quickly stir in the flour mixture.
5.
Spoon into the paper cases and bake for 15-20 minutes. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
6.
Melt the white couverture chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Mix smoothly with the cream and vanilla and trickle tablespoonfuls over the muffins. Decorate with chocolate shavings and leave to set.
