Recipe: Banana and chocolate muffins PLUS my bake off experience

OK, so this post isn’t quite as exciting as the title makes out. It has nothing to do with the ACTUAL bake off… but I did take part in Nottingham Trent University’s very own ‘Fairtrade Bake Off’ a couple of weeks ago- sorry for the lateness!image3 (3)

The brief was to make muffins, but with Fairtrade ingredients to tie in with Fairtrade Fortnight.

I decided to make banana and white chocolate muffins which obviously include Fairtrade ingredients… And I won! OK so the competition wasn’t very high, there were only two other girls, but no one needs know that, and from here forth I should be known by the name of Emily Oakden, NTU star baker.
So, without further ado, here is my winning recipe. I had a brainwave when I was deciding what frosting to put on the top of the cakes as I wanted it to taste bananary (if that’s even a word) and so I decided to add a little banana milkshake powder which works surprisingly well. If you wanted to change the flavours of this recipe try switching the banana for raspberry and the banana milkshake mix for either raspberry or strawberry.

Ingredients: 

For the muffins-

– 125g softened butter

-125g caster sugar

– 125g self raising flour

-1 medium egg

– 1 tsp vanilla extract

– 1 banana (mashed)

– 100g white chocolate

For the frosting-

– 150g sifted icing sugar

– 150g butter

-2 tbsp milk

– 2 tbsp banana milkshake powder (add more or less depending on taste)

Method:image1 (16)

1. Preheat your oven to 180 degrees C.

2. Cream the butter and the sugar together in a bowl until fully combined. Then add the egg followed by the sifted flour and vanilla, and mix until all the ingredients are incorporated into a smooth batter.

3. Add the mashed banana and white chocolate, and then equally divide the mixture between the cake cases. Bake on the middle shelf for 15-20 mins or until the cakes are golden brown and bounce back to the touch.

4. Leave the cakes to cool. Meanwhile make the frosting. Gradually mix the butter and icing sugar together adding a little milk at a time to loosen up the mixture. Then add the banana frosting to taste.

5. Using a piping bag pipe the frosting on to the cooled cakes and top as you wish- I used dried banana chips.

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