Sunday, 2 October 2011

Fruity Banana & Pineapple Muffins by The Pink Whisk

It's been an embarrassingly long time since I've last posted, and I really hope it doesn't happen again, but life since Jayden arrived has been rather hectic, and I've been trying to catch up on my deeply missed sleep in any spare time I've had.  I am rather proud to say that I managed to make a lone batch of brownies in one of the few spare moments I've had since Jayden's been born.  Sadly I must admit that they came from a box, but their gooey and chocolatey goodness helped get me through some sleepless nights!

I've had the guest post below nearly ready to go for some time now, but just haven't been able to finalise it and add in the pictures went along with it.  This guest post comes from the amazing Ruth Clemens, who many of you will know was the runner up on the first season of the hit UK TV series "The Great British Bake Off" which I throughly enjoyed watching (season 2 is airing now by the way).  I'd been following Ruth's blog "The Pink Whisk" even before I knew she was going to be on The Great British Bake Off, and have enjoyed drooling over her amazing creations.  Ruth has been kind enough to put together a guest post for you all, while I try and get back into a routine and finish some of my own posts.  

Ruth has made some delicious fruity muffins with a tropical twist - perfect to go with the fabulous 27ºC weather we've been having in London over the past week!  So, if you're in the mood for muffins, please do give Ruth's recipe below a try!



Fruity Banana & Pineapple Muffin by The Pink Whisk
Summer holidays are over, the children (and grown ups) are back to the old routine.  My thoughts turn to livening up the kids packed lunches without overloading them with sugary bits and pieces. This is a really simple muffin recipe packed full of fruity goodness guaranteed to put a smile on their face at lunchtime!
Makes 12.
Ingredients:
225g (1 3/4 Cup + 2 Tbsp) Wholemeal self-raising flour
1 tsp Ground Cinnamon
½ tsp Bicarbonate of Soda (baking soda)
180g (3/4 Cup + 3 Tbsp) Soft Light Brown Sugar
2 Ripe Medium Bananas, mashed
1 Tin (425g or 15oz) Pineapple Chunks, drained
90ml (6 Tbsp) Sunflower Oil
2 Large Eggs
Optional: 1 tsp Icing Sugar for sifting.

Method:
1.  Preheat oven to 160c (fan)/180c/Gas Mark 4 (350ºF). Line a 12 hole muffin pan with paper liners.

2.  In a large bowl mix together the wholemeal flour, cinnamon, bicarbonate of soda and light brown sugar.

3.  Mash the bananas and drain the pineapple. Make a well in the centre of  dry mixture and add the fruits, sunflower oil and eggs. Mix well until thoroughly combined.




4.  Divide the mixture between the paper liners and bake in the oven for 30 – 35 minutes. Cool on a wire rack. 




5.  Optional - Dust with a little icing sugar and serve.



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