Banana, Poppy, Orange, Ginger and Chocolate Muffins |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 12 |
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These are incredibly unique and delicious, beautiful muffins. A Waitrose wowzer recipe, originally from The Providores. These were so good and looked so impressive. Ingredients:
250 g plain flour or 250 g all-purpose flour |
120 g caster sugar or 120 g granulated sugar |
1 1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground ginger |
salt (two pinches) |
1 large egg |
3 tablespoons canola oil or 3 tablespoons sunflower oil |
200 g buttermilk (not greek style) or 200 g plain yogurt (not greek style) |
2 teaspoons grated orange zest |
2 balls stem ginger in syrup, roughly chopped (about 2-3 tbsp once chopped, candied ginger) |
2 tablespoons poppy seeds |
2 bananas, peeled, sliced thinly into rounds (not mashed) |
80 g bittersweet chocolate or 80 g milk chocolate, roughly chopped |
2 tablespoons demerara sugar (sugar in the raw) |
Directions:
1. Preheat the oven to 190°C/gas 5 (~375 F). Line 12 regular sized muffin tins with cupcake liners or parchment paper.
2. Sift the flour, sugar, baking soda, baking powder, and ground ginger into a large bowl with two pinches of salt (go easy on this).
3. In another large bowl briefly whisk together the egg, oil, buttermilk, orange zest and stem ginger. Add the mixed dry ingredients and poppy seeds until just combined.
4. Slice the bananas thinly into rounds. Set 12 pieces aside and fold the rest into the muffin batter, along with the chocolate.
5. Fill the prepared tins, then push a piece of the reserved banana into the top of each; sprinkle each with the demerara sugar.
6. Bake in the center of the preheated oven for around 18–22 minutes, or until a toothpick tests clean from the center of the muffins.
7. Let cool for 10 minutes in the tins before removing to wire racks to continue cooling.
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