Unfortunately, I didn’t bake these muffins for myself and had to give them all away. But because I wasn’t sure if the muffins were ready when they looked like they were, I naturally had to test one to check the inside. Not only were they ready, they were really delicious – a nice, soft banana cake with a crunchy, sugary topping. The topping is so much better than the, according to me, tasteless buttery icings small cakes usually have. So this is another really good recipe from the Home Made books. I’ll be testing more of them in the summer – I’m already looking forward to cooking my way through all the recipes I’ve bookmarked.
Recipe from Home Made Zomer (Dutch, but it will be translated into English) by Yvette van Boven.
150 g sugar
1 egg, mixed
75 g butter, melted
200 g self rising flour
pinch of salt
75 dark brown sugar
1 tbsp flour
1 tsp cinnamon
1 tbsp butter
Preheat the oven to 180˚C.
Mash the bananas in a big bowl. Add the sugar, egg and melted butter and mix to get a little bit of air into the mixture. Carefully add the flour and salt – stop mixing when the flour is incorporated, otherwise you’ll overmix it.
Divide the mixture between 12 muffin cups.
Mix the ingredients for the crumble and sprinkle over the muffins.
Place the muffins into the oven. The recipe calls for a baking time of 17 minutes, but I left them a little bit longer in the oven and took them out after 25 minutes. This all depends on your oven, you’ll just have to keep a close eye on them and take them out when the crumble has nicely caramalised and the cake isn’t as pale as in the beginning.