BANANA AND PECAN MUFFINS
- 25 mins cooking time
Preheat the oven to 180C/160 fan/gas mark 4
Sift the flour, spices, baking powder and salt.
Beat the butter and sugar together in a mixer until light and fluffy, starting on a low speed, and gradually increasing to high. Add the eggs and continue to beat on a medium speed for two minutes.
Slowly add the dry ingredients until it forms a thick, smooth batter, then fold in the nuts and banana pulp, and fill the muffin forms with the mixture.
Scatter the top of each cake with pecans and bake on the middle shelf for 15-20 minutes, or until a skewer comes out clean when inserted in the cake’s centre. Leave in the cake tins for 10 minutes then turn out onto a wire rack to cool.
Whisk the butter until soft and add icing sugar little by little.
When the mixture has turned soft, add the cream cheese to make the icing. Put the icing in a piping bag with an icing nozzle. Decorate the muffins before serving.
To serve: You can top the cakes with edible flowers, desiccated coconut, pecans or banana chips.
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