Banana and Pecan Muffins

A change from the normal incredibly unhealthy recipes I put on this blog, these fibre-full treats taste good, and serve as a fantastic snack. I make them mini-muffin size, and I recommend to as well, as with most bakes, I find the standard muffin size too large. This recipe makes around 8 or 9 normal sized muffins.

Ingredients

250g Plain Flour

25g Natural Wheatgerm

1tsp Bicarbonate of Soda

1tsp Baking Powder

1/2tsp Ground Cinnamon

100g Pecans, Roughly Chopped

3 Small Bananas (350g total weight including skins)

1 Egg, Beaten

85g Butter, Melted

100g Light Muscovado Sugar

175ml Buttermilk 

Icing Sugar for dusting (optional)

Method

1. Preheat the oven to 200C/Gas 6/fan 180C. Grease or line your muffin tin. In a large bowl combine the flour, wheatgerm, bicarbonate of soda, baking powder, cinnamon and 85g of the pecans. Peel and mash the bananas.

2. In a separate bowl, mix together the egg, butter and sugar, then stir in the mashed banana and buttermilk. Add the egg mixture all at once to the flour mixture, stirring until just combined, but don't overmix it or the cake will turn out heavy.

3. Spoon the mixture into the tin, about 3/4 the way up. Sprinkle with the remaining pecans, and bake for 20-25 minutes until well risen and golden. Cool on a wire rack.

4. Once cooled, dust with icing sugar, or cut a design out of a circle of greaseproof paper to make a template, and dust over that.

Gingerbread Latte

The days are getting shorter and colder, and at this time of the year people need a pic-me-up. Overpriced coffee shops love to bring out winter ranges, and this is a staple whom's taste is incomparable, and can easily and cheaply be made at home, as it really is just coffee and the special gingerbread syrup. This recipe will make a small jug of syrup, of which not much is needed for each cup, so will probably last long enough for even the most keen coffee-holic.

Ingredients

For the Gingerbread Syrup

2 Cups Water

1 1/2 Cups Granulated Sugar

2 1/2tsp Ground Ginger

1/2tsp Ground Cinnamon

1/2tsp Vanilla Extract

A Pinch Ground Nutmeg

Strong Coffee

Milk

To Finish (optional)

Whipped Cream

Cocoa Powder

Ground Cinnamon

Ground Nutmeg

Mini Marshmallows

Method

1. Place all of the gingerbread syrup ingredients into a medium saucepan, and bring to the boil, mixing every so often

2. Reduce heat to a medium and simmer for 20 minutes uncovered. This is to boil of some of the water, and reduce the syrup, making it thick and with a more concentrated flavour. Once done, it should be thicker than before, yet not as thick as something like golden syrup.

3. Remove from heat and pour into a jug or a resealable container. Make your coffee, and then add around 1/4 cup of syrup (less or more if desired) and add milk (frothed milk is nice with this recipe).

4. To finish, add whipped cream, and then possibly cocoa powder, cinnamon, nutmeg, or whatever you want and enjoy :)

To store, seal the container, or cover the jug with cling film in a cool, dry place.