Today more than ever I am in need of my Monday morning muffin. It was a three day weekend (happy birthday, Buddha!), so it is with a heavy heart that I trudge back to work this morning.
It was an odd sort of weekend, in which wherever I went – for a run in the park, a gentle hike, a stroll around Central, a 2 minute trot to the laundrette – I returned with hideous sweat patches, a shiny red face and hair that was simultaneously damply stuck to my head and frizzing uncontrollably into a big bush. Heat and humidity are not my friends. But muffins are! These are sweet and delicious, and if you eat them warm they give you a comforting glow in your belly. I’m ready to face a full week at work, and whatever ridiculous weather Hong Kong throws at me.
Banana Breakfast Muffins
Makes 18-20, from Short & Sweet by Dan Lepard
250ml boiling water
3 ripe bananas, mashed
200g muscovado sugar
100g caster sugar
125g butter, melted
2 tsp vanilla extract
200g Greek yoghurt
325g plain flour
1.5 tsp ground cinnamon
1.5 tsp bicarbonate of soda
1.5 tsp baking powder
1. Pour the boiling water over the bran and leave to soak for 15 minutes.
2. Preheat the oven to 200C and line a muffin tin with paper cases.
3. Put the banana, two sugars and one egg in a bowl and beat together.
4. Beat in the other egg, closely followed by the melted butter, vanilla and yoghurt. Beat until smooth.
5. Tip in the raisins, and sift in the flour, spice and bicarb. Mix well.
6. Spoon the batter into the prepared paper cases.
7. Bake for about 20 minutes until golden brown and springy to the touch.
8. Let them stand in the tin for a couple of minutes before transferring to a wire rack to cool completely – or until eating temperature, at least!