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Muffins, Banana Espresso

Muffins, Banana Espresso
Print Recipe
Ultra soft & moist banana espresso muffins with choc chips in Thermomix or by hand mixer. Freeze really well too. A great way to use your home made heirloom creme fraiche, the one I teach in my Culturing class.
Muffins, Banana Espresso
Print Recipe
Ultra soft & moist banana espresso muffins with choc chips in Thermomix or by hand mixer. Freeze really well too. A great way to use your home made heirloom creme fraiche, the one I teach in my Culturing class.
Ingredients
Servings:
Instructions
  1. Preheat oven to 160C fan forced or 180C convection oven
  2. Cream butter and sugar until light and fluffy. Speed 3-4/3 mins. Scrape sides often
  3. Add eggs one at a time
  4. Add banana, mashed until mixed
  5. Add creme fraiche, espresso shot and vanilla bean extract, slow speed (speed 2) until well blended
  6. Lastly, add the dry ingredients (flour, bi carb soda and salt) and choc chips or nuts until JUST mixed. Do not over mix
  7. Put into muffin cups, fill 1/2 full and no more or it will spill over in the oven.
  8. Depending on the size, cook until the middle is firm to touch or a skewer inserted into the middle comes out clean.
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