Strawberry and Banana Muffins

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Makes 12 very large Muffins or 20 medium 

560g self raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
250g caster sugar
1 large over-ripe banana, mashed.
350ml soya milk
320ml light rapeseed oil
2 tsp vanilla extract
10 medium fresh strawberries, roughly chopped.

Vanilla Glaze
120g icing sugar
2 tbsp soya milk
1/2 tsp vanilla extract

Alternative option is to bake the mixture into a loaf, increasing cooking time by about 40 minutes - but checking regularly, once the top has become harder (about half way through baking) put some foil over it whilst it cooks.

Preheat your oven to 180c/ 350f/ gas 4 and line your muffin trays with cases.

In a large bowl, mix together the flour, bicarbonate of soda, baking powder and caster sugar. Add the mashed banana, the milk, oil, vanilla and chopped strawberries, using a metal spoon, quickly mix everything together - until just combined. Don't mix the batter too much, it should still be a bit lumpy. Spoon the mixture evenly into the muffin cases.

Put the muffins into the now preheated oven and bake for around 20-25 minutes. Cool in the tray on a wire rack for 10 minutes or so.

While the muffins are cooling, make the vanilla glaze by mixing together the icing sugar, milk and vanilla in a bowl. If it is too firm for your liking then add a couple more drops of milk, or if it is too runny add a little more icing sugar.

Spoon a tablespoon of the glaze on to each warm muffin and then transfer the muffins in their cases to the wire rack to cool completely. Decorate with sliced strawberries or dried banana pieces.


Barcelona Photo Diary

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My Mum, Sister and I took ourselves off to Barcelona for a couple of days of the illustrious S's Sun, Sea and Sangria (with a healthy dose of veggie paella too) A couple of days was just not enough time to explore the inspiring city, It was hard to try and fit everything in that we wanted to do and unfortunately we couldn't - we didn't visit Park Guell which was a shame because it looks like one of the most beautiful places and with great panoramic views of Barcelona, everywhere was just SO busy but we did manage to go to the Picasso museum, Sagrada Familia (which is just as incredible as everyone says it is) and I can highly recommend going up the Passion Tower as well. I already can't wait to return to the vibrant and arty Spanish City.



easy vegan madeleines

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Makes about 20 cakes

100g Self-raising Flour
60g Caster Sugar
100ml Soya Milk
50ml Light Rapeseed Oil
1 tsp Vanilla Extract (or lemon flavour instead)
Lemon Marmalade 
Food colouring (if you wish to make pastel like the pictures)

You will also need a madeleine tray or mould, I use this one it's perfect as you don't even need to grease it and makes dainty little cakes.

In a medium bowl, mix together the flour and caster sugar. Add the milk, oil and vanilla (or lemon) stirring until just combined. If you wish to make your madeleines different colours simply add a drop or two of food colouring into separate bowls with some of the mixture.

 Drop a small spoonful of the batter into each of the shapes in the tray and bake for about 8 minutes. 

Remove from the oven and cool in the tray for 2 minutes before turning the tray over and popping the made lines out, allow to cool on a wire rack completely.

Once the cakes have cooled, and before removing them from the wire rack, using a knife, spread a little lemon marmalade over each as a glaze. 

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