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Muffins, Banana Espresso

Muffins, Banana Espresso

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.
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 125 g Butter
  • 100 g Raw sugar
  • 65 g Rapadura or Coconut sugar
  • 2 Large eggs Or 3 small organic free range
  • 135 g Creme fraiche or sour cream Full cream, not low fat
  • 260 g Banana Mashed
  • 60 g Espresso shot Hot
  • 1 tsp Vanilla bean extract or vanilla essence
  • 240 g Organic SR flour
  • 1/2 tsp Bi Carb soda
  • 1/4 tsp Salt
  • 100 g Choc chips or chopped lightly toasted pecan nuts

Instructions

  • Preheat oven to 160C fan forced or 180C convection oven
  • Cream butter and sugar until light and fluffy. Speed 3-4/3 mins. Scrape sides often
  • Add eggs one at a time
  • Add banana, mashed until mixed
  • Add creme fraiche, espresso shot and vanilla bean extract, slow speed (speed 2) until well blended
  • Lastly, add the dry ingredients (flour, bi carb soda and salt) and choc chips or nuts until JUST mixed. Do not over mix
  • Put into muffin cups, fill 1/2 full and no more or it will spill over in the oven.
  • 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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