I have just made the most delicious ganache topped banana muffins and I can smell the amazing aroma of cooling muffins wafting down the passageway to the room I call my study.
Gluten-free and yummy, my daughter adapted this recipe from www.nellbe.com and made it as a cake for Fathers Day;
and I snaffled the recipe. It is only for special
occasions you understand :)
Ganache-topped Gluten free Banana Muffins:
Preparation:
Preheat the oven to 180 degrees c and line the bottom of greased patty pans or cake tin.
Ingredients
Combine 1 1/2 cups gluten free SR flour, 3/4 cup sugar and as many chocolate pieces as you like.
Mix together125 gm cooled melted butter with 2 beaten eggs and1tsp bicarb of soda dissolved in 1/4 cup milk.
Pour the melted butter mixture onto the flour mixture; top with 3 mashed bananas and stir really well.
Put this into the muffin pans/cake tin and bake until a skewer comes out clean. Around 50 minutes for cakes and 10 minutes for muffins depending on muffin pan size.
When cool, put 2 parts chocolate and 1 part cream into a double boiler and melt together.
Stir well and use to top the muffins/cake.
Yum. The cake was delicious on Fathers Day and nothing left after about 10 minutes; so we didn't even have to bother about how long it stores. I wonder how long 8 muffins will take?
Until next time, here's to your very good health,
Linda.
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