Ingredients
Muffins
ripe bananas
200g
7oz
0.80cup
13.40tbsp
flour
240g
8.40oz
1cup
16tbsp
baking powder
8g
0.28oz
0.54tbsp
salt
pinch
butter
65g
2.28oz
0.26cup
4.36tbsp
sugar
165g
5.78oz
0.66cup
11tbsp
milk
85g
2.87fl oz
vegetable oil
10g
0.34fl oz
honey
1tsp
The cream
cream cheese
180g
6.30oz
0.72cup
12tbsp
peanut butter
90g
3.15oz
0.36cup
6tbsp
mascarpone
60g
2.10oz
4tbsp
powdered sugar
40g
1.40oz
2.68tbsp
whipping cream
90g
3.04fl oz
Method
Peanut cream
- Mix the cream cheese and peanut butter until combined.
- Add the rest of ingredients, and whip until fluffy.
- Transfer the mass to a pastry bag, and put it in the fridge until use.
Muffins
- Mash bananas.
- Combine the flour, salt and baking powder. Sift.
- Whip the soft butter with sugar until increase in volume, and then pour in the milk (slightly warm).
- Add the vegetable oil, honey, bananas, and mix.
- Add the dry ingredients in two passes, at a low mixer speed.
- Fill the muffin molds for 2/3, and bake at 329F (165C) for 35-40 minutes.
- Let the muffins cool a bit, and pipe the cream on top.
- Serve slightly warm.
