BANANA AND PECAN MUFFINS
BANANA AND PECAN MUFFINS Method Sift the flour, spices, baking powder and salt. Beat the butter and sugar together in a mixer until light and fluffy, starting
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Cooking tools:
- Stand mixer
- Sifter
- Piping bag
- Muffin tin
- Cooling rack
- Skewer
- Oven
- Mixing bowl
- Whisk
- Spatula
- Spoon
Ingredients
- 270 g plain flour, sieved
- ½ tsp grated fresh nutmeg
- ½ tsp ground cinnamon powder
- ⅗ tsp baking powder
- pinches of salt
- 200 g Lurpak® Salted Cultured Butter
- 220 g granulated sugar
- 2 large free-range eggs
- 70 g pecans, roughly chopped, plus extra for topping
- 330 ml pureed very overripe bananas (pulped by hand or use a blender to puree)
- 15 whole pecans
- 150 g Lurpak® Salted Cultured Butter
- 200 g icing sugar
- 100 g cream cheese
- empty unit Seasonal edible flowers (optional, to decorate)
- empty unit banana crisps (optional, to decorate)
- empty unit desiccated coconut (optional, to decorate)
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