BANANA AND PECAN MUFFINS
Method
Preheat the oven to 180C/160 fan/gas mark 4
1
Sift the flour, spices, baking powder and salt.
2
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.
3
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.
4
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.
5
Whisk the butter until soft and add icing sugar little by little.
6
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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