Chocolate Banana Muffins for an autumn day

Finally on the tail end of the flu. Now I just have a horrendous cough that forces me to get up at night, the result being I've had a grand total of about 12 hours sleep in the past 3 days. Fell asleep on the sofa at 8am this morning after getting up at 6am after 2 hours sleep. Ergh.

I can tell I'm on the mend though, because when I did get up I felt like eating something other than the obligatory tea and toast that I've been surviving on for over a week, and better yet I felt able to bake something easy. Mr. Tart's very generous mum bought us some presents earlier in the week to cheer us up and I got 3 baking books, one of which is Nigella Lawson's new book, Kitchen, which is full of lots of lovely recipes I can't wait to try and this recipe for Chocolate Banana muffins is taken from it. Warm, soft, sweet and chocolatey with an air of being nourishing, combined with a milky cup of coffee, these certainly hit the spot for my flu addled senses. They're also super quick and easy to whip up. I think it took me longer to separate the paper cases than it did to weigh out and mix the ingredients.

Chocolate Banana Muffins

Makes 12

3 over-ripe bananas

2 eggs

125ml vegetable oil

100g soft light brown sugar

225g plain flour

1 tsp bicarbonate of soda

3 tablespoons of best quality cocoa powder (under no circumstances using drinking chocolate,- doing so will summon the devil)

Preheat the oven to 200 degrees C and line two 6-hole muffin trays with paper cases.

Mash the bananas with a fork into a rough, slightly chunky paste, and whilst continually stirring add the eggs, sugar and oil and combine. Then add the flour, bicarb and cocoa powder and stir until just mixed. Don't over work otherwise you'll end up with tough, chewy muffins. Spoon into the paper cases and bake for 15-20 minutes. Eat straight from the oven warm. They'll also keep for a couple of days in an airtight container, and can be easily revived by popping them in a warm oven for a few minutes.

As it was a beautiful sunny autumn morning today, I went and sat outside in the garden to enjoy these muffins. This time of year is the absolute best for me. It's still just warm enough to sit outside with a cardigan on, but it's suitably cool to feel cosy. I'm lucky enough to have a cobnut (relative of the hazelnut) tree at the end of my garden which is dropping its fruits everywhere. Every few seconds there was a clack or tock as the nuts dropping on the table or the paving. I've started to gather up the nuts but there just seems to be thousands of them! Plus moving a bit too fast at the moment makes me dizzy, so this may be a job for when I'm fully recovered.

At any rate, the garden was beautiful in the soft autumn sunshine so I tried to capture some of it. I'm sure the garden also smells lovely, but I have no sense of smell at the moment. Enjoy!

One of the carrots still growing, the aptly named Autumn King variety. This one has tomorrow's sunday lunch written all over it.

Carrot and Orange Muffins for a Sunny Day

It's been rather glorious weather here in Norwich and even when it's hot, I feel like baking. There's something so incredibly relaxing about whipping up some easy with the kitchen door flung open, the scent of the roses in the garden breezing through the house and Billie Holiday on the stereo. It makes life slow down a little (anyone else astonished that the longest day has already been and gone??). However, I never want to bake anything too difficult when it's hot; that just sucks the fun out of it and when it's hot I can't bear anything too sweet, which is why the idea of carrot and orange muffins appealed.

Muffins are a baker's dream of ease. Throw the dry ingredients in the bowl, add the wet and then you don't even have to make sure it's mixed properly as muffins are much better when the batter is lumpy. These carrot and orange muffins look and smell like a little bit of summer in a paper case. Eat warm straight from the oven and once they go cold, gently break in half and dab a little bit of butter on each half - heaven.

Carrot and Orange Muffins

Makes 12

75g butter, melted

Juice and zest of 2 oranges

1 egg

100g carrots, peeled and grated

300g plain flour

2 tsp baking powder

100g caster sugar
1/2 tsp cinnamon

Heat the oven to 190C/fan 170C/gas 5. Line a 12-hole muffin tin with paper muffin cases. Mix the dry ingredients together in a large bowl with a pinch of salt. Whisk together the wet ingredients with the carrots then stir this into the dry ingredients, but don't overmix.

Spoon into the paper cases and then bake for 20-25 minutes until risen and golden.

Easter! Simnel Muffins and Brownies

Dieting over Easter is tricky. So instead of baking a large simnel cake as I have done in previous years, I made a few simnel muffins to share around my family. I've got several books with recipes for simnel muffins/cupcakes but I settled on the recipe from the Crabapple Cupcake Cookbook and tweaked it slightly to suit my own tastes, mostly removing about 100g of the dried mixed fruit and replacing it with glace cherries ad secondly using marzipan and sugarflowers to decorate the top instead of icing and a chocolate mini egg as I loathe the combination of dried fruit with chocolate. Ergh. These muffins were wonderfully moist, no doubt due a ball of marzipan in the centre of each cake. Just a note on the recipe, it says it makes 11 but I managed to get 12 very generous muffins out of this with plenty of batter left in the bowl to eat raw. It's important to point out that this is no bad thing.

Makes 11 cakes.

Ingredients:

100g shop bought marzipan, plus extra for decorating (I used M&S's as its all natural etc)

1.5 cups plain flour

1 tsp baking powder

1 teaspoon mixed spice

pinch of salt

200g softened butter

1 cup soft brown sugar

3 eggs

425g mixed fruit (or in my case 325g mixed fruit plus 100g glace cherries, syrup rinsed off)

2 tbsp milk

Method:

Preheat the oven to 170 degrees C. Line a 12 hole muffin tin with 11(or 12) papercases.

Roll the marzipan into 11 small balls a set aside.

Sift together the flour baking powder, mixed spice and salt.

In a separate bowl, cream the butter and the sugar. Add the eggs one at a time, ensuring each is well mixed in before adding the next, but do not overmix.

Add the dry ingredients to the wet and beat on a low speed until just combined the add the fruit and the milk.

Put a tablespoon of the mixture into each of the muffin cases and then place a marzipan ball in the centre and then add enough of the mixture to cover the marzipan.

Bake for 25-30 minutes (although some of mine needed about 35/40 minutes). Leave to cool before decorating.

To decorate:

The marzipan I used was sticky enough to adhere to the top of the muffins without any aid, but you may need to use apricot jam if this isn't the case. Roll the marzipan out to thickness of the £1 coin and use a scone cutter to cut out. Place on top of the cooled muffins. To ensure the sugar flowers stayed in place I used a little bit of liquid icing, such as writing icing. Just dot a little on the top and press the sugar flower on. Mine turned out like this:

And for those in my family who don't like simnel cakes, I made chocolate brownies. I shan't reproduce the recipe as everyone has a recipe for chocolate brownies, indeed, I have at least 15, but the standard one I use is a recipe I clipped out of a copy of Olive. Its meant to have nuts in it, but just as dried fruit is a ruination of chocolate, so is the inclusion of crunchy nuts in the middle of smooth, gooey chocolate brownie. Such pleasure should not be interrupted by a lowly nut. There's plenty of that nonsense already.

I did cut this into squares and pressed solid mini chocolate eggs into each one but I failed to capture the beauty of them before they were all gone. Always a good sign.