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
65gRapadura or Coconut sugar
2Large eggsOr 3 small organic free range
135gCreme fraiche or sour creamFull cream, not low fat
1tspVanilla bean extract or vanilla essence
240gOrganic SR flour
1/2tspBi Carb soda
100gChoc chips or chopped lightly toasted pecan nuts
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.