It’s my first real post of 2018, as my previous recipe was made in 2017, I hope the new year is being kind to you so far. We’re only 9 days in, but that’s still plenty of time for it to all go horribly wrong! Thank goodness for Banana, Pecan & Valrhona Dulcey Muffins.
Breakfast is probably one of my most overlooked meals of the day. It’s not that I don’t enjoy breakfast, I just never have much time to devote to it. During the working week I have porridge with maple syrup or overnight oats because I can prepare it all in advance.
On the weekends it’s even worse, I end up skipping breakfast or just grabbing a slice of toast because we’ve had a lie-in and it’s time to walk the dog and before I know it, it’s lunch time – I do make time for coffee though.
So sadly there’s rarely any pancakes, waffles, smoked salmon and scrambled eggs or trendy baked eggs of some description on offer at our house. I love all these things and I should probably make time for them, but as my waistband would suggest, I probably don’t need to give them too much extra thought!
There are however muffins and they are a fine thing, these muffins are based on a Nigella Lawson recipe. I changed the recipe slightly to include Valrhona Dulcey and some pecans. I love these banana, pecan & Valrhona Dulcey muffins for a number of reasons. Firstly they are so tasty and moist (sorry, I know some people hate that word, but it describes these perfectly) because of the banana.
Secondly they freeze really well, so you can make a batch – or even a double batch if you want and freeze them. When you want to eat one, just pop them in the microwave for 30 seconds, not only are they then soft to eat, they’re warm too!
The Valrhona Dulcey in these muffins gives them a lovely toasted caramel flavour and vanilla notes, you have to make these muffins, here’s the recipe so now you have no excuse.
- 3 Ripe Bananas
- 125ml Vegetable Oil
- 2 Large Eggs
- 250g Plain Flour
- 100g Caster Sugar
- ½ tsp Bicarbonate of Soda
- 1 tsp Baking Powder
- 150g Valrhona Dulcey Feves
- 100g Pecans
- 1 Tsp Vanilla Extract
- Preheat the oven to 180C Fan/200°C/gas mark 6/400°F and line a 12-hole muffin tin with muffin cases.
- Puree, or mash the banana in a small bowl and set it to one side.
- Pour the oil into a jug and beat in the eggs.
- Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the oil mixture, followed by the pureed bananas and the vanilla extract.
- Take the Valrhona Dulcey Feves and pecans and chop them lightly, you still want some quite large pieces.
- Fold these into the mixture, then place equal quantities in the prepared muffin cases.
- Place the muffins in the oven to cook for 25-30 minutes.
- When the muffins are cooked, leave them in the tins to cool, when cool these muffins freeze really well, you can just give them 30 seconds in the microwave and they are defrosted, soft and gooey.
Thanks for reading.