Tuesday, February 15, 2011

#2 & #3 - Banana Yoghurt Muffin Loaves & Lemon Cream Cheese Frosting

Banana Yoghurt Muffin Loaves

1 cup sugar
100g butter, melted
3 eggs
2 bananas, mashed with a fork
1 teaspoon baking soda
1/2 cup milk, warmed
150ml yoghurt, plain or fruit flavoured
2 cups self-raising flour

Preheat the oven to 180 degrees Celsius. Coat a 12-cup small loaf or muffin tray with non-stick baking spray. Be generous with the spray in the cavities of the tins.

Mix the sugar, melted butter, eggs and mashed banana together in a large bowl.

Stir the baking soda and warm milk together in a separate bowl, then pour into the banana mixture. Add the yoghurt and flour, mixing lightly to just combine. Do not overmix or the loaves will be quite tough. Spoon into the prepared tins.

Bake for 25-30 minutes until browned. Cool in the tins for 5 minutes then turn out onto a wire rack to cool completely.

These can be served plain or iced with lemon cream-cheese frosting when cold.

Lemon Cream-cheese Frosting

125g regular cream cheese, softened to room temperature
grated rind and juice of 1 lemon
2 cups icing sugar

Whisk the cream cheese, lemon rind and juice together to a smooth and soft consistency.

Then beat in icing sugar until well combined and there are no lumps. The mixture should be thick, like frosting. If you use an extra-large lemon you may need a little more icing sugar to achieve the right consistency.

Spread over cold banana yoghurt muffin loaves.

P.S - it is better to use regular cream cheese for the frosting as it is firmer and holds its shape better than the low-fat varieties.

Comments from the customers:

'Boy, those were amazing cakes - outstanding.' - Ros Gray
'I just love banana, lemon and cream-cheese.' - Member of my small group
'I really shouldn't have another one... I've already had two.' - Member of my small group

Alterations made:

The frosting needed a significant amount more icing sugar. I used a teeny little lemon and still it almost took 3 cups of icing sugar before it was vaguely thick enough. I also didn't have any loaf tins so I would love to try it again when I come across some.

I made 24 mini muffins and 12 regular sized flattish muffins in patty tins. There was loads of mixture for this amount. The frosting would have well covered all of them if I hadn't gone overboard on the mini ones, but it was quite nice to have some without the sweet frosting anyway.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...