You already know how I feel about fruit muffins. Well after the choc-fest of the last few recipes, I decided to go earth-mother with some basic banana and blueberry cupcakes. Just reading the recipe made me feel virtuous. Bananas and blueberries – what could be more earth-friendly (read: tummy-friendly)? The two Bs were going to nurture body and mind. I was merely a cake away from enlightenment and an embroidered peasant skirt.
1/2 cup milk
1 cup caster sugar
1/2 cup overripe banana (about 1 large banana)
1 1/2 cups self-raising flour
1/2 cup frozen blueberries
Method (makes 12):
1. Preheat oven to 180 oC. Grease 12-hole muffin pan.
2. Place butter and milk in small saucepan; stir over low heat until butter melts.
3. Beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar, beating until dissolved between additions; stir in banana. Fold in sifted flour and cooled butter mixture, in two batches. Divide mixture among muffin pan holes.
4. Bake cakes for 10 minutes. Remove pan from oven; press frozen blueberries into tops of cakes. Return cakes to oven for a further 15 minutes. Allow cakes to cool on wire rack.
Mashing bananas with a zen-like demeanour.
Melting the butter and extending my mind.
As any fule kno here at Hudson Towers, the big eggs are for cooking with and not for eating. After accidentally replenishing the supply with some medium-sized eggs, I had to distinguish between the two. Writing on the egg was my passive-aggressive* way of telling Pete not to eat it. (*Not very earth-motherly I know. We have our limits.) Also, it reminded me of this:
Q: what’s big and small at the same time?
A: a big egg!
It’s a classic.
Perhaps real devotees would serenely hand-beat the egg whites. Meh.
You’ll be pleased to know the bananas are Fair Trade. They all are at Sainsbury’s. Meanwhile the flour is… who knows? All I know is that it isn’t Gold Flour (see Fig.1)
Does anyone else find his overall demeanour a little bit frightening? “We ought to charge more,” he says onimously. Make you wonder why they don’t. They are a business after all. Are they cutting the flour with talc or something? Whatever the reason, I don’t think I want it any more. Return from whence you came, stunted gremlin-man.
Add the bananas to the mixture.
Give it a gentle mix. Mmm, therapeutic.
Put the cakes into the oven for a brief spell…
… And hey presto, they’re nearly cooked.
The tops are still spongy, which makes them the perfect consistency for adding blueberries.
Blueberries, from where else but Sainsbury’s. They didn’t come cheap, but who can put a price on health? (Well, technically Sainsbury’s I suppose.)
I’m not sure whether these are overloaded or not. You can never have enough blueberries I say.
Violet, you’re turning violet!
Still, it’s all worth it.
I can assure you that those are blueberries, rather than plump, juicy olives.
The cakes are now fully cooked and the blueberries are soft and juicy. The smell from the oven is bananary (bananarish?).
A dusting of icing sugar is all that’s needed to complete to look.
The cakes are very light and airy with a strong taste of banana. The blueberries provide a sharp sweetness to cut through the sponge.
Incredibly easy. The blueberry topping adds interest to a simple banana cupcake.
The dusting of icing sugar seems to shorten the life-span of the cakes. After storing them overnight (in an airtight tin, no less), they’ve gone a little soft and squishy. Still delicious, but not as attractive. Save the dusting of sugar for when you serve up the individual cakes.