Banana pecan muffins
Preparation time: 20 minutes
Cooking time: 20 minutes
275g (10oz) plain flour
½ tsp grated fresh nutmeg
½ tsp ground cinnamon
⅔ tsp baking powder
Pinch of salt
200g (7oz) butter
220g (8oz) caster sugar
2 large eggs
75g (3oz) pecans, roughly chopped, plus extra to top
330ml (11fl oz) puréed very overripe banana (pulped by hand or use a blender to purée)
For the topping
15 whole pecans
Seasonal edible flowers (optional, to decorate)
Banana chips (optional, to decorate)
Desiccated coconut (optional, to decorate)
For the cream cheese frosting
125g (4½oz) unsalted butter
200g (7oz) firm full-fat cream cheese, drained of any liquid
250g (9oz) icing sugar, sifted
1 tsp vanilla extract
1 Preheat the oven to 180°C/R4 and grease tins generously. Sift together the flours, spices, baking powder and salt.
2 Beat the butter and sugar together in a mixer until light and fluffy, starting on a low speed, gradually increasing to high. Add the eggs and continue to beat on medium speed for 2 minutes.
3 Slowly add the dry ingredients until it forms a thick, smooth batter, fold in the pecans and banana pulp and divide mixture between the tins.
4 Scatter the top of each cake with pecans and bake on the middle shelf for 15-20 minutes, or until a skewer comes out clean when inserted in the centre of each cake. Leave in the tins for 10 minutes then turn out on to a wire rack to cool.
5 Pipe a dollop of the frosting on top of the cake (optional), then top the cooled cakes with some edible flowers, coconut pecans or banana chips.
For the frosting
Beat the butter for 4-5 minutes, then add the cream cheese and beat for another 2 minutes. Add the icing sugar and vanilla and beat for another 2 minutes, until smooth and evenly incorporated. You can add a further 50-100g of icing sugar for a firmer frosting if desired.
Recipe and image courtesy of Lurpak Cook’s Range Baking