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Banana Honey And Ginger Breakfast Muffins

Banana, Honey and Ginger Breakfast Muffins

Banana, Honey and Ginger Breakfast Muffins

This dish has been created by Aine Maguire of The Idle Wall Restaurant in Westport for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store. It's part of the hangover cure series of recipes - something that may come in handy at Electric Picnic!

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Ingredients

  • ​250g self-raising flour

  • 75g butter, melted and slightly cooled

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 pinch of salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon (heaped) finely grated fresh ginger (use a micro plane)

  • 100g caster sugar

  • 2 large ripe bananas, squish them with a fork

  • 3 medium eggs

  • teaspoon honey

  • Course

    CourseDessert

  • Serves

    Servesmakes 6 large or 12 regular muffins

  • Time

    Time40 minutes

  • Difficulty

    DifficultyIntermediate

Method

​Simples!

Gather all the dry ingredients, except the sugar, and pass them through a sieve into a large bowl. Mix in the sugar.

Make a hole in the middle of the dry ingredients.

Mix up all the other ingredients, including the squished bananas.

Place the liquid mix in the hole and bring the mixture together with your fork…. Roughly will be ok, as it doesn’t need to be a smooth mixture.

This will make 6 x Texan (the really large muffins) Muffins or 12 or the normal size muffin tins. Use liners or muffin cases.

Bake for 20/25 minutes in oven at 180o C.

Method

​Simples!

Gather all the dry ingredients, except the sugar, and pass them through a sieve into a large bowl. Mix in the sugar.

Make a hole in the middle of the dry ingredients.

Mix up all the other ingredients, including the squished bananas.

Place the liquid mix in the hole and bring the mixture together with your fork…. Roughly will be ok, as it doesn’t need to be a smooth mixture.

This will make 6 x Texan (the really large muffins) Muffins or 12 or the normal size muffin tins. Use liners or muffin cases.

Bake for 20/25 minutes in oven at 180o C.

Used in this Recipe

  • Irish Deise Honey 340g

    Irish Deise Honey 340g

    €7.95

  • Hovis Bakery Strong White Bread Flour 1.5kg

    Hovis Bakery Strong White Bread Flour 1.5kg

    €2.60

  • O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    €3.95

  • Tinnock Farm Produce Homemade Butter 227g

    Tinnock Farm Produce Homemade Butter 227g

    €2.95

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