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Banana, Honey and Ginger Breakfast Muffins
This dish has been created by Aine Maguire of The Idle Wall Restaurant in Westport for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store. It's part of the hangover cure series of recipes - something that may come in handy at Electric Picnic!
Print this Recipe Send to a friend ShareIngredients
250g self-raising flour
75g butter, melted and slightly cooled
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch of salt
1 teaspoon ground cinnamon
1 teaspoon (heaped) finely grated fresh ginger (use a micro plane)
100g caster sugar
2 large ripe bananas, squish them with a fork
3 medium eggs
teaspoon honey
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CourseDessert
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Servesmakes 6 large or 12 regular muffins
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Time40 minutes
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DifficultyIntermediate
Method
Simples!
Gather all the dry ingredients, except the sugar, and pass them through a sieve into a large bowl. Mix in the sugar.
Make a hole in the middle of the dry ingredients.
Mix up all the other ingredients, including the squished bananas.
Place the liquid mix in the hole and bring the mixture together with your fork…. Roughly will be ok, as it doesn’t need to be a smooth mixture.
This will make 6 x Texan (the really large muffins) Muffins or 12 or the normal size muffin tins. Use liners or muffin cases.
Bake for 20/25 minutes in oven at 180o C.
