USSR
Posted on
02/20/2008
by sayhitoyourmum
- Tags:bananas, citrus, frostings and icings, nuts, other spices, quick breads and muffins
- Mood:accomplished
No idea what to do with your carrots and overripe bananas?
Banana Carrot Walnut Muffins
They turned out to be incredibly moist yet fluffy at the same time! I reduced the sugar as the bananas I used were already very ripe but eventually it still turned out to be very sweet, thanks to the natural sweetness provided by the carrots and bananas.
I didn't have 'Mixed Spice' so I replaced it with a mixture of ground Nutmeg (more) and cinnamon and I believe it made the muffins more fragrant! As this recipe was for a cake, I added 1/2 teaspoon of sifted baking powder so as to add more volume. Also, I tossed in a fistful of chopped up walnuts for the crunch!
This recipe is definitely a keeper and in future, I'll bake it with cream cheese frosting! Ah... Certainly a matchmade in Heaven.
GIVE ME MORE!!
Ingredients
185g butter
1 teaspoon finely grated orange rind
1 cup (220g) caster sugar
2 eggs, beaten lightly
1/2 cup mashed (overripe) banana
1 medium (120g) carrot, grated coarsely
1/4 cup (60ml) milk
1 1/4 cups (180g) self raising flour
1/4 cup (35g) plain flour
1 teaspoon mixed spice
Cream Cheese Frosting
90g packaged cream cheese, softened
90g butter, softened
1 cup (160g) icing sugar
Steps
Preheat oven to 180' C.
Grease 19cm x 29cm slice pan; line base and 2 long sides of pan with baking paper, extending paper 2cm above edge of pan.
Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Transfer mixture to a large bowl; stir in banana, carrot, milk and sifted flours and spice in 2 batches.
Spread mixture evenly into prepared pan. Bake in moderate oven about 45 minutes. Stand cake 5 minutes; turn onto wire rack to cool. Top cake with Cream Cheese Frosting and sliced banana, or poppy seeds if desired.
Cream Cheese Frosting - beat cream cheese and butter in small bowl with electric mixer until as white as possible; gradually beat in sugar. ENJOY! :)
They turned out to be incredibly moist yet fluffy at the same time! I reduced the sugar as the bananas I used were already very ripe but eventually it still turned out to be very sweet, thanks to the natural sweetness provided by the carrots and bananas.
I didn't have 'Mixed Spice' so I replaced it with a mixture of ground Nutmeg (more) and cinnamon and I believe it made the muffins more fragrant! As this recipe was for a cake, I added 1/2 teaspoon of sifted baking powder so as to add more volume. Also, I tossed in a fistful of chopped up walnuts for the crunch!
This recipe is definitely a keeper and in future, I'll bake it with cream cheese frosting! Ah... Certainly a matchmade in Heaven.
GIVE ME MORE!!
Ingredients
185g butter
1 teaspoon finely grated orange rind
1 cup (220g) caster sugar
2 eggs, beaten lightly
1/2 cup mashed (overripe) banana
1 medium (120g) carrot, grated coarsely
1/4 cup (60ml) milk
1 1/4 cups (180g) self raising flour
1/4 cup (35g) plain flour
1 teaspoon mixed spice
Cream Cheese Frosting
90g packaged cream cheese, softened
90g butter, softened
1 cup (160g) icing sugar
Steps
Preheat oven to 180' C.
Grease 19cm x 29cm slice pan; line base and 2 long sides of pan with baking paper, extending paper 2cm above edge of pan.
Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Transfer mixture to a large bowl; stir in banana, carrot, milk and sifted flours and spice in 2 batches.
Spread mixture evenly into prepared pan. Bake in moderate oven about 45 minutes. Stand cake 5 minutes; turn onto wire rack to cool. Top cake with Cream Cheese Frosting and sliced banana, or poppy seeds if desired.
Cream Cheese Frosting - beat cream cheese and butter in small bowl with electric mixer until as white as possible; gradually beat in sugar. ENJOY! :)
OMG, I love this post.
♥
Those look soooo good.
oh, and the muffins look amazing