Muffins, Banana Espresso

Name: Muffins, Banana Espresso
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

Published March 7, 2016 | By Yoke Mardewi

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

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

Servings:

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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Muffins, Banana Espresso

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