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Cream Cheese Topped Ginger Honey Banana




Source of Recipe


Mai


Recipe Introduction


A subtle combination of banana and ginger, enhanced with the golden nectar of honey, giving a lovely rich muffin.




List of Ingredients




Cream Cheese Topped Ginger Honey Banana Muffins

Makes 12 standard muffins

2 1/2 cups self-rising flour

1 teaspoon ground ginger

1/2 cup firmly packed brown sugar

1/3 cup finely chopped preserved or crystallized ginger (see Chef's tip)

1/4 cup unsalted butter

3 tablespoons honey

1/2 cup milk

2 eggs

2 ripe bananas, mashed


For the Topping:

1/2 cup cream cheese, softened

3 tablespoons confectioners sugar

2 teaspoons finely grated lemon rind (zest)

Preserved or crystallized ginger, to decorate



Recipe



Preheat the oven to 425 degrees F. Brush a 12-cup standard muffin pan with melted butter or oil. Sift the flour and ground ginger together into a large mixing bowl. Stir in the brown sugar and chopped ginger, and make a well in the center of the mixture.


Place the butter and honey in a small saucepan and stir over low heat until melted. Remove from the heat. Whisk the milk and eggs together.


Add the butter mixture, egg mixture and the bananas to the well in the dry ingredients. Stir with a metal spoon until just combined. Do not overmix - the mixture should be lumpy. Spoon the mixture into the muffin pan, filling each cup about three-quarters full. Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool the muffins in the pan for 5 minutes, then lift out onto a wire rack to cool completely before spreading with the topping.

FOR THE TOPPING: Beat the cream cheese, confectioners' sugar and grated lemon rind until light and creamy. Spread onto the muffins and decorate with thin slices of preserved or crystallized ginger.