A delightful breakfast muffin using up those over-ripe bananas. Pecans & banana go so well together and a little drizzle made with maple syrup and a little icing sugar finish these off to perfection.
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To make 12 Muffins
2oz/50gms of butter melted
2 eggs beaten
8fl oz/250ml milk
3oz/75g caster sugar
9oz/250g self raising flour
1 tsp baking powder
pinch of salt
2 tbsp of maple syrup + a little extra for the icing drizzle
1 large ripe banana mashed
2oz/60g chopped pecans
12 whole pecans for topping
3oz/75g icing sugar mixed with a tsp or so of maple syrup to form a running consistency
set the oven to 190c/375f/gas 5
place 12 paper muffin cases into your muffin tin
Place the melted butter, milk, eggs and maple syrup into a jug and mix well together.
Sieve the flour, baking powder & salt into a large bowl add the caster sugar & chopped pecans.
Make a well in the centre, pop the mashed banana into the bottom
Pour in the liquid ingredients from the jug and very lightly & quickly mix together.
Don't over mix, it won't matter if you still have the odd lump in the batter
Over-mixed batter will make tough muffins
Equally fill the muffin cases with the mixture
Place a whole pecan on top and bake for around 25 minutes until firm to the touch and golden brown
Cool on a wire tray,
Drizzle over a little of the icing onto each muffin with a teaspoon