Thursday, 16 August 2012

Banana muffin in home made paper cup - featuring sultanas/raisins and tea!! | Kukskitchen



At work in Sheffield Teaching Hospital( I trained there), there was a private company selling yummy muffins in a rustic paper cup. I was waiting for a good muffin recipe to experiment my own paper cups.

It was the final day of a leadership course, when all of us had to choose a topic and do a presentation on it. My fellow attendees selected topics like 'obesity in kids', 'my research' etc.  I proudly chose to give a talk on Kerala, my state in India and topped it up with a recipe handout and snapshot of keralan chicken biriyani. Feeling very special myself (you know the feeling when you feel so good about urself, what ever else the others think? Yes, I had that moment), there comes another girl with a recipe to banana cake her nan used to bake. I knew it would have been yummy and she knew it too. We were divided up in to groups and she was in another group so I didnot get the recipe.

I came home and started searching for a yummy banana cake recipe. Low and behold I saw a recipe by the one and only comfort-food-queen Nigella Lawson. I knew this was it. I made a few alterations to suit my taste and cooked it for my dear friend Pravija and her daughter Riya. Here is the recipe I used.

Ingredients



very ripe bananas - 300g excluding peels
sultanas/ raisins - 100g
water - 75 - 100ml
tea bag - 1
plain flour - 175g
baking powder - 2 tsp
bicarbonate of soda - 1/2 tsp
salt - 1/2 tsp
butter - 125g
brown/ caster sugar - 150g
eggs - 2
vanilla extract - 1 tsp


Method

  • Preheat oven to 170 degree 
  • Add boiling hot water to tea bag as u would for tea. Give it a squeeze and get the bag out. Nigellas original recipe asked for whisky. I substituted it for tea.
  • Add sultanas to it and leave it for 5-10mts
  • Combine / seive flour, salt and raising agents together in a bowl.
  • Melt your butter.
  • In a second bowl add the melted butter to sugar and mix well. Now add the eggs one at a time mixing well after each addition.
  • Mash your bananas, a few chunks are ok, they add texture to ur muffin.
  • Add the bananas to ur second bowl together with drained sultanas and vanilla extract. Nigellas original recipe used walnuts. I am not a big fan of them, hence avoided it.
  • Add the flour mix to the banana mix a little at a time, gently folding the mixture in. Never use a hard hand or you will end up with a banana flavoured stone.
  • I poured this mixture in to a buttered and paper lined muffin tray and baked for 20 mts. A cake with the same mixture would take 1 hr.

The recipe warrants yellow cavendish bananas, the usual ones you get in supermarket, but if you can't get it 'robusta' green bananas are great too.


For the paper cup, I cut a square piece of baking sheet and moulded it into the trough in the muffin tray. They sure do add a great personal touch to ur muffins.

Cheers
Sherin Deepu



2 comments:

  1. wow.. thanks for linking this recipe to my event. Expecting more recipes from you;-))

    ReplyDelete
  2. Thanks for linking this yummy recipe to my event.

    ReplyDelete

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Sherin


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 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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