I had a vision for what I wanted to bake but didn’t have a recipe to achieve it. I’ve attempted American muffins from The Hummingbird Bakery Cookbook about 5 times now and failed miserably to get them to rise and to look more appetising than a sludgey, sticky, tray bake, rather than lovely risen individual muffins. I give up!
I’ve been to America quite a few times and they do indulgent food so well. I have quite a few American items on my baking wish list so where better a place to start than the good old fruit muffin.
I had over ripe bananas, oats, honey, raisins and rather a lot of apples to use up in the cupboards so I concocted this next baking attempt. I was thinking about how wonderful and creative the contestants on GBBO are and how they invent their own recipes so I found a basic banana muffin recipe and for better or worse, improvised…
Accidental Breakfast Muffins Recipe:
1 cup (115 grams) oats
2 and half cups (230 grams) plain flour
2 cups (3/4 cup (150 grams) combination of half brown and half granulated white sugar.
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs lightly beaten
25grams unsalted butter
2 large ripe bananas mashed well (about 1-1/2 cups)
2 large apples diced
1 handful of raisins
2 tablespoons honey
1 teaspoon pure vanilla extract
sprinkle of honey and oats for the top of the muffins
Chopping the apples up in a hurry before yoga, I left them along with the oats to marinade in the fruity, sugary, cinammony mess that I had made. All that was left to do was to throw the rest of the dry ingredients in and gently mix it all together..
Accidents happen. Somehow, despite bringing my massive laptop into the kitchen and balancing it precariously on the hob, to avoid touch screen phone issues, I still misread the basic recipe!! Mixing up the measurements for the flour and sugar. I realised a little too late that I had added 3 times the amount of sugar (and extra honey that I had taken the initiative to chuck in too) that the recipe needed. Yikes, these were going to be ridiculously sweet muffins!
To balance this out I added more flour and oats. Creating more problems for myself, as per usual. Now I know that oats soak up all the available moisture, wherever they are. If only hadn’t poured away all the sugary apple juice that had seeped out from the fruit. But hey, you bake, you learn.
I keep considering investing in a proper muffin or cupcake baking tray but have yet to commit to it. Undiscouraged by my lack of baking equipment yet again. (I see it as an opportunity to make life interesting…) I improvised. Using a set of silicon cupcake cases set on a flat baking tray. I filled paper muffin cases with the mixture and squashed them in to the silicon cases. I figured they would hold the muffins in the right place.
You may wonder why I didn’t just cook the muffins in the silicon cases. I’ve had some unfortunate silicon cooking experiences; uncooked bottoms, half the cupcake stuck in the case etc. so prefer to use paper cases these days. Once I ran out of silicon cases I rummaged round for something else ovenproof to hold the paper cases upright (and avoid muffin sludgage) and landed upon some ramekins. Perfect.
Before I popped them in the oven a sprinkled on a few more oats on each muffin and drizzled on some honey to make them look all rustic and pretty.
They smelled amazing and tasted really good too. They were fully cooked and had a proper shape too! Amazing! Maybe paper cases in ramekins and silicon cases are the way forward? No more rivers of muffins for me! The only improvements that could be made would be to add an extra banana and leave in all the fruit juices. Maybe even a slightly bigger dollop of honey on the top too would add a bit more moisture. They were definitely sweet enough though! For my first attempt at full on recipe creation it wasn’t too bad, especially with a good cup of tea.
Now to share them with everyone at work, as I can’t possibly eat all of these myself!