This rare baking experiment was almost a complete success. It was brought on by bananas that were starting to get too old to eat raw.
I have discovered before that muffins are more doable than other forms of baking – ie more forgiving.
The muffins themselves turned out delicious as was the icing – but the icing never set which made them a bit messy to eat. I suspect its failure to set was because I didn't put enough sugar in it – but I don't like things too sweet.
75g butter (melted)
250g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 pinch of salt
½ tsp cinnamon
A few gratings of nutmeg
115g caster sugar
1tsp vanilla extract
1 tsp honey
2 large very ripe bananas
Heat your oven to round about 190C
Melt your butter and let it cool a bit
In your first bowl mash your banana with a fork. Then add your beaten eggs, the vanilla essence, the melted butter and milk- ie all the wettish ingredients
In your second bowl add your sifted flour, bicarb and baking soda, cinnamon and nutmeg and mix and then add your sugar and stir again. Make a well in the middle of these dry ingredients and add the contents of your first bowl into the well. Stir it very lightly not worrying about lumps. If you over stir it the muffins won't turn out as light and fluffy.
I used little muffin papers so I didn't have to grease my muffin pan. Pour your mixture into the muffin pan not overfilling each one. This quantity made 12 good sized muffins.
Bake your 20 to 25 minutes. Let the cooked muffins sit on a wire rack for about 5 minutes before turning them out. And don't ice them until they are cool.
This is just to tell you what I did. It was delicious but didn't set. I'm not totally sure where I went wrong.
I just beat together by hand a small tub of cream cheese, about half as much butter and 3 cups of icing sugar with a pinch of salt and 2 tablespoons of lemon juice.
I should have sieved the icing sugar but didn't