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10 October 2016

Delicious Gooey Banana and Nutella Muffins


I think most of us will agree, here in the UK, autumn has well and truly settled in. Yesterday, it was drizzling all day. 

And although the progression from 30 degrees to -1018392 is not one I particularly enjoy, myself and my housemates do take comfort in homely foods. Stews and casseroles and soups, I've even made and frozen a vegan chilli, ready for whenever I can't be bothered to properly cook. 

We've all been on a bit of a lifestyle kick, and what with half the house having the flu, we've been feeding ourselves up on goodness and 5-a-day meals.

But sometimes, sometimes, you're allowed to give yourself a day off. Treat yo'self. And if you're going to do it, do it real good... 

Which is why on Sunday, I found myself making the most delicious muffins. 


The smell of them cooling was enough to make my stomach grumble, there's no better smell than the smell of baking.


I'm not just here to tease you with photo's though, here's my recipe for these little bites of happiness.

Ingredients:
150g white sugar
250g self-raising flour
150g unsalted butter
1 tsp vanilla extract
3 large bananas
A pinch of salt
As much nutella as you like (I recommend 5 tablespoons)


Preheat your oven to 180degrees/Gas Mark 4, and grease and line a muffin tin with 12 cases. In one bowl, use the back of a fork to chop and mash the 3 bananas (don't make it too smooth- it won't taste as good!) before combining with the flour, salt and vanilla extract, thoroughly mix together and set aside. In a separate bowl add the eggs one by one to the butter, folding each one in. When the final egg has been added, combine both mixtures, folding them into one another until they are completely mixed. Fill each cupcake case a third of the way with the cupcake batter (be sure not to use up the entire batter) then go back and add a small heap of nutella into the centre of each mixture. Go over the cupcake mixture once again with the batter to evenly cover the top of the nutella. At this point you can also use a toothpick to lightly swirl the mixture together so there is an essence of chocolate in the rest of the cake too. Bake on the centre shelf in the oven for 20 minutes, before taking them out and leaving them to cool. 

Baking procrastination now I'm back at university may be the best form of procrastination...

Ciao for Now!
x

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