“Do you know the muffin pan?”
“The muffin pan?”
“The MUFFIN PAN!!”
So yeh, apparently the Maltese don’t do muffins…I even went to specialist catering shops and all I got were blank stares. How do they not know about muffins?!
After months of searching I finally found a muffin pan in a ‘everything including the kitchen sink’ kinda shop owned by an English guy. He seemed a little freaked out about just how excited I was getting over finding a muffin pan. Weirdo. Me I mean, not him.
I can use my pirate cup cake cases – Arrrrghhh! – I mean, yay!
And this is what might go in them, or some of them at least:
Banana Bread Breakfast Muffins with rum ‘coz we’rrrrre pirates, aye?!
75g melted butter, 250g self-raising flour, 115g caster sugar, 2 large ripe bananas, 2 medium eggs, 75ml milk, 50ml dark rum (optional, replace with milk), 1 tsp baking powder, ½ tsp bicarbonate of soda, pinch of salt, ½ tsp ground cinnamon, ½ tsp ground nutmeg
Melt the butter and allow to cool. Mash the bananas well with the rum. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through. With a fork, beat together the eggs, melted butter and milk in a second bowl. Add the mashed banana and stir through. Make a well in the centre of the dry ingredients and add the wet mixture, stirring roughly with a fork (don’t over mix). Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.
AND, because I am still clinically obsessed with pumpkin and the OH really enjoyed the pumpkin coffee cake I made the other day here are some pumpkin muffins inspired by this recipe from How Sweet It Is, but altered a little as I can’t get some of the ingredients in Malta…
100g wholewheat flour, 100g self raising (o.k., I ran out of wholewheat so chucked some S.R. in too…), 50g oats, 250g pumpkin puree, 100g brown sugar, 50ml full fat milk, 1 tbsp grated ginger, 4 tbsp brown butter, 2 eggs, 1 tsp baking powder, 1/2 tsp salt
Brown Sugar Crumb: 25g brown sugar, 25g plain flour, 1 tbsp melted butter (mix until crumbs come together)
Brown Sugar Glaze: 50g brown sugar, 30ml thick cream (i.e. whipping cream), 1 tsp ground ginger (mix in a saucepan and stir over a low heat until sugar is dissolved)
Mix the flour, oats, sugar, baking powder and salt together in a large mixing bowl. In another bowl, whisk the pumpkin, ginger, eggs, milk and butter together. Add the wet ingredients to the dry and fold together until just combined with a metal spoon. Using a tablespoon, fill cupcake cases (or 3/4 fill muffin cases) with the batter. Top with the brown sugar crumb and bake for 20 minutes at 180 C. While still hot, poke holes in the cakes with a skewer and drizzle with the brown sugar glaze.
Rum break, I mean TEA! Tea break…
Not exactly the healthiest breakfast on the block, but definitely a warming one for chilly winter mornings! Have with your coffee before braving the outdoors, or save until elevenses to warm yourself up with.