From Muffins,
Le Cordon Bleu, Murdoch Books, 1998.
I don’t often get the urge to bake cakes of
any sort but when I do it generally turns out that I will make muffins.
For these I sifted 300g self-raising flour
with a teaspoon of ground ginger. I mixed in 110g brown sugar and 70g chopped
glacé ginger.
In a small bowl I melted 60g butter in the
microwave oven. When it had melted, I stirred in 2 tablespoons honey.
I beat 2 eggs in 125ml milk in another bowl.
I mashed 2 bananas.
Now I mixed the butter and honey, eggs and
milk and bananas into the flour. It was mixed in with a metal spoon until it
was just combined and then spooned into greased muffin tins and baked in a
200ºC oven for 20 minutes.
A frosting was made by combining 125g cream
cheese with 2 tablespoons sifted icing sugar and the grated rind of a lemon.
These were beaten well and then spread on the cooled muffins. A slice of glacé
ginger was placed on top.
A comforting muffin. The banana flavour was
not too dominant but there in a subtle way, while the little bites of the glacé
ginger added texture and morsels of sweetness.
Taste: ✔✔✔
Ease of
cooking:
✔✔✔
