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.

Lemon & Lime Blueberry Strusel Muffins

Lately I've been on a bit of a fruit kick, but I'll admit that sometimes I buy too much which results in some of the fruit going a bit mouldy before I can eat it.  To avoid this I'll often throw what I know I can't eat into the freezer so I can use it in smoothies or muffins later.  I love muffins.  Blueberry are probably my favorite, but I've just never found a blueberry muffin recipe that I was 100% satisfied with - until now.  Last week I was cleaning out our fridge & freezer when I came across a few things that I just knew once combined would make a super delicious muffin.  Frozen blueberries, a few lemons and limes, and some sour cream.  The results were delicious.  They're not too greasy, and they've got just the right amount of lemon & lime zest in them.  I would definitely make again - and that's saying a lot, because although 99% of the things I bake are totally yummy I don't usually bake the same thing more than once because I'm always looking to try something new. 

I prefer to use frozen blueberries in these muffins because they're solid, so won't turn your batter purple when stirring them in.  You can either purchase pre-frozen blueberries, or do what I do and just buy a container of fresh blueberries and pop them straight in the freezer.

Lemon & Lime Blueberry Strusel Muffins
Makes 12 Muffins

Muffin Ingredients:

2 Eggs
3/4 Cup (170g) White Sugar
3/4 Cup (150g) Brown (Muscavado) Sugar
1/2 Cup (125ml) Vegetable Oil
1/2 tsp Vanilla
1 Cup (250ml) Sour Cream
2 Cups (250g) Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Cinnamon
3/4 Tbsp Lemon Zest (approx 3 Lemons)
1/2 Tbsp Lime Zest (approx 2 Limes)
1 1/2 Cups Frozen Blueberries

Strusel Topping:

2 Tbsp + 1 tsp (32g) Butter
1/3 Cup + 1 Tbsp (78g) Brown Sugar
1/4 Cup (32g) Flour
1/4 tsp Cinnamon
1/2 tsp Lemon Zest

1.  Preheat oven to 400ºF (200ºC) and line a 12 hole muffin tin with paper muffin liners.  In a small bowl combine all of the Strusel topping ingredients and basically smoosh them together with your hands until small little crumbly bits form.  Set aside.

2.  In one bowl combine the flour, salt, baking soda and cinnamon and set aside.  In a separate bowl beat the eggs, while gradually adding the sugars.  Next gradually pour in the oil and continue beating.  Lastly add in the vanilla and sour cream and mix until combined. 

3.  Gently fold the dry ingredients in with the wet until just combined.  It's ok if there's a few lumps - just make sure not to over mix.  Lastly add in the blueberries, lemon and lime zest and lightly stir until just combined.  Pour and divide the mixture evenly into your muffin pan and sprinkle the tops of each muffin with a generous amount of the strusel topping.  Bake for 20 - 25 mins (until a toothpick comes out clean).  Let the muffins cool slightly before serving. 

The only thing I would have done differently with this recipe would have been to add a bit more strusel topping on each muffin.  I sprinkled what looked like an ok amount on top of the unbaked muffins, but once they cooked and puffed up a it the strusel topping looked a bit wimpy on top.  I'd recommend covering the entire top in strusel topping, which should result in a nicer look, crunch & flavour once the muffins are baked.

These muffins freeze well in an airtight container or ziplock bag for up to a month.  When you're ready to eat them simply take them out of the freezer about an hour before and leave them to defrost at room temperature uncovered (so the tops don't go soft & sticky)

Enjoy!