zoom Banana, poppy, orange, ginger and chocolate muffins
  • Print A4 A5
    • Close

    Save to your scrapbook

    Banana, poppy, orange, ginger and chocolate muffins

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Home
    • Recipes
    • b
    • Banana, poppy, orange, ginger and chocolate muffins

    Banana, poppy, orange, ginger and chocolate muffins

    Our muffin recipe at The Providores has evolved slowly over the years to reach this version. You can replace the banana with chunks of poached winter fruit, or fresh berries in summer, but whichever way, they're really good.

    • Preparation time: 20 minutes
    • Cooking time: 18 minutes to 22 minutes
    • Total time: 38 minutes to 42 minutes 45 minutes

    Makes: 12

    Ingredients

    250g Plain flour
    120g Caster sugar
    1¼tsp Baking powder
    ½tsp Bicarbonate of soda
    1 tsp Ground ginger
    1 Large egg
    3 tbsp Extra virgin rapeseed oil or vegetable oil
    200g Buttermilk or runny natural yogurt
    2 tsp Grated orange zest
    2 balls Stem ginger in syrup, roughly chopped
    2 tbsp Poppy seeds
    2 Bananas, peeled
    80g Milk chocolate, roughly chopped
    2 tbsp Demerara sugar

    Method

    1. Preheat the oven to 190°C/gas 5. Line 12 100ml muffin tins with squares of baking parchment or muffin cases.
    2. Sift the flour, sugar, raising agents and ground ginger into a large bowl with two pinches of salt. In another large bowl briefly whisk together the egg, oil, buttermilk, orange zest and stem ginger. Stir in the mixed dry ingredients and poppy seeds until just combined. Slice the bananas into ½cm-thick coins. Set 12 pieces aside and fold the rest into the muffin mix with the chocolate. Divide the mixture between the tins, then push a piece of the reserved banana into the centre of each; sprinkle with the demerara sugar.
    3. Bake on the middle shelf of the oven for around 18–22 minutes, until a skewer comes out clean from the centre of the muffins. Leave to cool for 10 minutes in the tins then tip out. They will keep for a few days: store them in an airtight container, then warm gently in the oven for a few minutes to refresh.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The spicy style of Ethiopian coffee takes well to a dash of breakfast milk, but it still has plenty of flavour in hand for these vivacious muffins.

    Comments

    Average user rating

    4 stars

    Glossary