Chocolate Banana Marzipan Muffins

Chocolate Banana Marzipan Muffins by The Fat Foodie

Chocolate Banana Marzipan Muffins by The Fat Foodie

I’ll bet you all get tired of hearing about how frequently I find over-ripe blackened bananas in my kitchen, but unfortunately it’s a common occurrence. Surely I can’t be the only person who experiences this on a fortnightly basis, so what do you all do with your over-ripe bananas?

One of the best ways I find inspiration for my blog is by looking at what ingredients need used up in my kitchen and developing a recipe around them, so when I was given a pack of leftover marzipan by my mother-in-law recently I figured it might be nice to use up in some baking. In the bookshop that I work in we sell a book called The Flavour Thesaurus, a fantastic book which tells you what flavours work well with others. Sadly I don’t own a copy of this book, but I’m quite good at imagining what flavours marry well, so when I thought of banana and marzipan together, in my mind the natural ingredient to add to the mix to complete the triad was chocolate. Thankfully, as these muffins demonstrated, I can trust my instincts!

This recipe for chocolate banana marzipan muffins is a winner in my book because as the marzipan cooks it melts through the chocolate banana muffins to create little pockets of sweetness that infuse the surrounding cake with the delicate flavour of almond. As a result, you’ve got a deliciously moist muffin that’s the perfect blend of cocoa and banana flavoured cake base with the added surprise of almond marzipan chunks throughout it. That’s pretty damn tasty in my book.

Ingredients:

50g ground almonds

175g gluten-free flour (I use Dove’s Farm G/F Plain Flour)

100g dark brown sugar

1 tsp xanthan gum

1 tsp ground cinnamon

3 tbsp cocoa

1/2 tsp salt

1 tsp baking powder

120g marzipan (rolled into small balls)

3 over-ripe bananas (mine weighed 330g in total)

125ml sunflower oil

2 large eggs

1 tsp vanilla extract

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Lay out your muffin cases in a muffin tray. (I’m particularly enamoured with the Jamie Oliver muffin tray my Mum got for me recently.)

Measure your bananas, oil, eggs and vanilla extract into a mixing bowl.

In a separate bowl measure all of your dry ingredients.

Break the marzipan up into small pieces and add them to the dry ingredients, mixing them through so they become coated.

Add the wet mixture into the dry and mix thoroughly.

Divide the mixture between the muffin cases and bake for 25 to 30 mins or until a skewer poked into the middle comes out clean.

Leave to cool.

Chocolate Banana Marzipan Muffins by The Fat Foodie

Chocolate Banana Marzipan Muffins by The Fat Foodie

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Banana Rhubarb Cakes

Banana Rhubarb Cakes by The Fat Foodie

Rhubarb is abundant at the moment, not just in our gardens, but in the supermarkets too so I couldn’t resist using it again to bake a sweet treat. The tart nature of rhubarb needs a very sweet counterweight ingredient that makes its natural tartness sing and I can’t think of a better fruit that is bursting with natural sugars than over-ripe bananas. At first I wasn’t quite sure whether the flavour combination would work, but it most certainly does, producing banana rhubarb cakes that are just the right level of sweet and sharp.

The banana rhubarb cakes are also enhanced by the inclusion of some chopped strawberries I had at hand that needed to be used up. The strawberry is a nice addition to the mixture because the fruit naturally breaks down during the cooking process to become soft, sweet and jammy fruity little nuggets that are peppered throughout the cake batter.

I thought I’d take these banana rhubarb cakes into work tomorrow and had originally planned to just bake one large cake in a standard cake tin, but I’ve noticed that when I take a whole cake into work my colleagues seem to be reluctant to cut a slice for themselves, whereas if I bring in individual cakes they get munched quickly. (Is it the politeness factor or do the cakes simply look more alluring as individual cupcakes?) Taking this into consideration, I baked my banana rhubarb cakes in my silicone bundt cases, but it’s not essential because they’d be fine baked in normal cupcakes cases too.

This is a fairly easy cake recipe to make. Aside from letting the chopped rhubarb and strawberries macerate in the sugar, cinnamon and ginger, it’s simply a case of mixing the wet and dry ingredients together and then spooning the mix into cupcake or bundt cases. Although it’s simple, it’s still a deliciously complex-flavoured cake though, seeing sharp rhubarb being tempered by the sugary-sweet over-ripe banana, moist little chunks of strawberry and a zingy lime icing drizzle. A perfect cake to celebrate early summer’s bounty.

Ingredients:

150g of gluten-free flour (I use Dove’s Farm G/F Plain Flour)

1 tsp xanthan gum

140g white sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1 tsp ground cinnamon

2 eggs

2 over-ripe bananas

125ml vegetable oil

50ml rice milk

1 tsp vanilla extract

For the rhubarb:

2 – 3 cups of rhubarb (chopped into pretty small chunks)

1 cup of chopped strawberries (chopped into pretty small chunks)

1 tsp ground ginger

1 tsp ground cinnamon

100g white sugar

For the icing:

1 tbsp lime juice

1/4 tsp green food colouring

6 heaped tbsps of icing sugar

Method:

Cut your rhubarb and strawberries into small chunks and place in a large bowl. Scatter the white sugar, cinnamon and ginger over the fruit, stir well and leave to one side.

Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Lay your cupcake cases into a muffin tray or place your silicone bundt cases onto a couple of baking trays.

Measure your bananas and wet ingredients into a large mixing bowl and mix well.

Add the dry ingredients and the fruit and mix well.

Spoon the cake mixture into the cake cases and bake for 30 -35 mins. (Ordinarily I’d say that when a skewer pushed into the centre of the cake comes out clean it’s done, but the fruit will be very moist and will possibly give a false result, so just trust your instincts on this one!)

Remove from the oven and leave to cool before drizzling with the lime icing.

Banana Rhubarb Cakes by The Fat Foodie

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Banana Walnut Muffins with a Peanut Butter Core (makes 12)

Banana Walnut Muffins with a Peanut Butter Core by The Fat Foodie

A few days ago I fancied baking something to fill the kitchen cake tin because it was looking decidedly bare. After giving it some thought and having a good rifle through the kitchen cupboards I decided to make muffins. I had some brown bananas which needed used up soon, there was a peanut butter jar which had only a little bit left in it and I had half a pack of walnuts at hand, so I decided to bake some banana walnut muffins with a peanut butter core.

Muffins are incredibly easy to make because, to a large extent, they simply involve measuring out all of the ingredients into a mixing bowl and whisking until it’s combined. There’s no creaming of separate ingredients involved or anything like that. I’ve never made muffins with an interior surprise, but the peanut butter worked really well. I’m not sure if smooth peanut butter would have been quite as successful because I think the crunchy peanut butter definitely helps keep the core together and the crunch of the peanuts goes well with the crunchy walnuts too.

A while ago my Mum treated me to a Jamie Oliver muffin tin and although I wouldn’t ordinarily buy something purely because it’s got celebrity endorsement, I have to admit that this muffin tin is fantastic due to the depth of the muffin sections which helps to keep the shape of the muffins as they rise. Well done, Mr Oliver.

This recipe makes a lovely soft, moist banana flavoured muffin with an inner core of crunchy peanut butter that’s complemented by the flavour of the walnuts. They’re ideal for accompanying a mid-morning cuppa or as a tasty after dinner treat. Actually, they’re pretty good at any time of the day!

Banana Walnut Muffins with a Peanut Butter Core by The Fat Foodie

Banana Walnut Muffins with a Peanut Butter Core by The Fat Foodie

Ingredients:

200g gluten-free plain flour (I use Dove’s Farm G/F Plain Flour)

150g dark brown sugar

2 large eggs

150ml vegetable oil

3 large bananas (my bananas weighed in at 320g)

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp xanthan gum

150g chopped walnuts

1 tsp vanilla extract

120g crunchy peanut butter

1 tsp ground cinnamon

1/2 tsp salt

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Lay out your 12 muffin cases in a muffin tin.

Measure all of your ingredients into a large mixing bowl and whisk until it’s all combined.

Divide the mixture equally between the 12 muffin cases and (if you like) top with a walnut half.

Bake for 30 to 35 mins and leave to cool before munching.

Banana Walnut Muffins with a Peanut Butter Core by The Fat Foodie

Banana Walnut Muffins with a Peanut Butter Core by The Fat Foodie

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Whoopie Pies

Whoopie Pies by The Fat Foodie

A while ago I made chocolate bundt cakes to celebrate my 100th blog post and the sponge I made them with was so tasty that I wanted to try making other things with it. I’ve always loved whoopie pies, but sometimes shop-bought whoopie pies can be a bit too sickly because they have too much filling inside them and the quality of the buttercream icing often leaves a lot to be desired. The beauty of baking your own therefore, is that you can control the buttercream icing to baked sponge ratio to suit your own taste.

Although I used a proper whoopie pie tin it’s not completely necessary because you could just use a yorkshire pudding tin or something like it to bake your whoopie pies in. All you’re looking for is something that’ll control the spread of the sponge as it bakes and allow it to rise. In fact, if you don’t mind your whoopies looking a little odd you could even use a traditional fairycake shallow tin to bake them in.

I made my whoopie pies traditional chocolate ones, but you could omit the cocoa powder and make them with other flavours instead, such as vanilla (using 1 tsp vanilla extract), lemon (using the zest of 1 lemon) or bake them as a plain sponge but sandwich them with fruit jam as well as buttercream icing.

I can highly recommend making the chocolate whoopie pies though because they result in two rich, moist chocolate sponges that are bonded together with a lightly whipped decadent cocoa buttercream, creating the perfect cake for one. Stopping at only eating one is a different matter entirely though.

Ingredients:

220g dark brown sugar
120g fine polenta
50g gluten-free flour
90g ground almonds
80g cocoa powder
A pinch of salt
2 tsps baking powder
1/2 tsp of bicarbonate of soda
120g dairy-free butter
100g coconut oil (melted)
4 eggs
60ml rice milk
For the buttercream:
150g dairy-free butter
170g icing sugar
30g cocoa
1 tbsp rice milk

Method:

Preheat your oven to 180C/160C Fan/350F/Gas mark 4.

Lay out your whoopie pie tins and give them a light greasing before dusting them with flour.

Measure all of the wet ingredients into a mixing bowl.

Measure all of the dry ingredients into another bowl and give it a stir.

Add the dry ingredients into the wet ingredients and mix well.

Pour equal amounts of the cake mix into the whoopie pie tins.

Bake in the oven for around 10-12 mins. (They’re cooked if a skewer pushed into the middle of a couple of the cakes comes out entirely clean.)

Leave to cool on a cooling rack before taking the whoopie pies out of the tin.

Place your buttercream ingredients in a large mixing bowl and whisk together.

Once cool, sandwich the whoopie pies with the buttercream icing.

Whoopie Pies by The Fat Foodie

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Citrus Cupcakes (makes 12)

Citrus Cupcakes by The Fat Foodie

Sometimes I bake cakes purely because a pretty cupcake case has caught my eye that begs to be filled with something delicious. This was the case (excuse the pun) when I saw some beautiful, bright, sunshine-coloured cupcake cases in Flying Tiger the other day. (I tried to find a link to their website so you could buy them yourself, but they don’t have them listed on their site unfortunately.)

Ordinarily I’m a real chocolate cake fan, loving the deep, moist fudginess that is inherent within all decent chocolate cakes, but I recognise that sometimes there’s nothing nicer than a light fruit-flavoured cake and these cupcake cases were ideal for making gluten-free citrus cupcakes in.

As the days are getting sunnier and warmer it’s nice to move away from the heavy puddings and crumbles of winter and embrace lighter flavours, such as those found in citrus fruits. Although I made my citrus cupcakes flavoured with lemon and orange you could choose to flavour them with lime or even grapefruit if you had a mind to. All you’re looking for are the strong oils in the fruit’s zest to impart a citrus note into the cake’s sponge.

These citrus cupcakes are light, but moist (even though they’re made with gluten-free flour) and keep for a good few days in an airtight tin. Although if your family’s anything like mine it’s highly unlikely that these delicious bakes will last that long. I might need to make another batch…

Ingredients:

220g caster sugar
120g fine polenta
50g gluten-free flour
90g ground almonds
60g dessicated coconut
A pinch of salt
The zest of 1 lemon and 1 orange
2 tsps baking powder
1/2 tsp of bicarbonate of soda
120g dairy-free butter
100g coconut oil (melted)
4 eggs
60ml rice milk
For the buttercream icing:
100g dairy-free butter
240g icing sugar
1 tbsp rice milk

Method:

Preheat your oven to 180C/160C Fan/350F/Gas mark 4.

Lay out your cupcake cases onto a flat baking tray.

Measure all of the wet ingredients into a mixing bowl.

Measure all of the dry ingredients into another bowl.

Add the dry ingredients into the wet ingredients and mix well.

Pour equal amounts of the cake mix into each of the cupcake cases, lay them on the baking trays and bake in the oven for around 25 mins. (They’re cooked if a skewer pushed into the middle of a couple of the cakes comes out entirely clean.)

Leave to cool on a cooling rack.

Make the buttercream icing by placing all of the buttercream ingredients into a jug and whisking until a smooth icing is produced.

Once the citrus cupcakes are cool, decorate them with the buttercream icing.

Citrus Cupcakes by The Fat Foodie

Citrus Cupcakes by The Fat Foodie

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