2/3 cup chopped walnuts
½ cup demerara sugar
¼ cup berry sugar
125g (1 stick) softened salted butter
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 ml salt
½ cup 1% milk – you can use any other milk, no problem (I only stock 1% so that’s what I use)
2 cups chopped bananas
Heat the oven to 400°F. Place muffin cups in all the wells. Makes 12 muffins
In a bowl with a mixer at high speed (I used a hand mixer), cream together the brown and white sugar with the softened butter until the mixture resembles fluffy frosting, ± 1 minute. Mix in the eggs one at a time until fully incorporated, again ± 1 minute each.
Add and mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose and whole wheat flour, baking powder, cinnamon, and salt.
On low speed, mix a third of the flour mixture into the butter-sugar mixture followed by a third of the milk.
Continue alternating between the flour and the milk, mixing just until the flour is incorporated.
Do not worry if there is still some flour on the sides of the bowl. Do not over-mix.
Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour.
Add the chopped bananas and nuts, and gently fold them into the batter.
Divide the batter between the muffin cups, ± a 1/3 heaped measuring cup each.
The batter should fill the cups and mound slightly on top.
If you have a bit of batter left at the end, scrape it together and divide that again and add to the top of each well to use all the batter.
Place the muffin tin in the oven and bake for 20 to 25 minutes, rotating the pan once in the middle of baking.
The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.
Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3 to 4 days or frozen for up to 3 months.
You can also reheat frozen muffins in an oven or toaster oven at 300° or nuke for a few minutes in the microwave.
A combination of various recipes by Esme Slabbert’s kitchen