Banana Muffins

Tue, 4 December 2018

BANANA MUFFINS WITH MAYONNAISE TOPPED WITH CREAM CHEESE FROSTING DRIZZLED WITH BUTTERSCOTCH SAUCE SPRINKLED WITH CRUSHED PECAN

INGREDIENTS:
For banana muffins:
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup white sugar
• 3 ripe bananas, mashed
• 1 cup mayonnaise
• 1/2 cup chocolate chips (optional)
• 1/2 tsp of cinnamon
• pinch of salt

For cream cheese icing:
• 1 tub marscapone cheese
• 250g icing sugar,sieved
• Squirt lemon juice

For butterscotch sauce:
• 110ml/4 fl oz double cream
• 55g/2oz butter
• 55g/2oz dark muscovado sugar
• 1-2 tbsp bourbon
• 2 tbsp black treacle
• 1 tbsp golden syrup
• 1tsp of vanilla essence

METHOD:
For muffins:
• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

• Stir the flour, baking soda, baking powder, cinnamon, salt and sugar together in a bowl. Add the bananas, mayonnaise, and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full.

• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Cream cheese icing:
• Mix all ingredients together.

Butterscotch sauce:
• Heat all of the ingredients in a saucepan until boiling.
• Set aside to cool and thicken slightly

Garnish with crushed pecans.