Over the last two years I have been fortunate enough to have three kitchens to bake in. Not just one, but three. One at home, one at childminding (brilliant industrial super-powerful oven, I love it) and one at school. Well, technically speaking, there's two at school & I have baked in both of them, but let's just call it one for now.
Anyhow, for some slightly crazy reason I managed to end up baking in all three of these places on Thursday. Yep, a serious amount of baking occurred & I had plenty of little helping hands to assist me & to teach.
The morning was spent in the school kitchen baking banana muffins with my 3 & 4 year old Nursery Class children. They were brilliant bakers. They cracked eggs like pro's, mashed banana to the absolute perfect consistency, washed up like they do it every day & said things like, 'I'm having so much fun!
Banana Muffins makes 12 - 14
ingredients
3 very ripe bananas
1 egg
50ml semi-skimmed milk
75g / 20z butter, melted
125g / 5.5oz caster sugar
275g / 5.5oz self raising flour
70g white or dark chocolate, cut into rough chunks
1) Pre heat the oven to 180C / Gas Mark 4 & line a 12-hole muffin tray with paper cases.
2) In a large mixing bowl, mash up the bananas.
3) Melt the butter & stir into the banana mixture, along with the egg, sugar & milk
4) Stir together the flour, chocolate & bi-carbonate of soda in a separate mixing bowl.
5) Combine the dry ingredients with the wet ingredients and stir very gently together with a wooden spoon until only just combined - the key to soft springy muffins is to do as little stirring as is required to combine the wet & dry ingredients.
6) Spoon heaped dessertspoons of mixture into the muffin cases and bake for 20 - 25 minutes until well risen & golden.
Cake Count :: 930
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