Monday

Banana Muffins with Icing


200g plain gluten-free flour
2 teaspoons gluten-free baking powder
1/4 teaspoon xanthan gum 
200g caster sugar
200g dairy-free margarine
4 eggs, beaten
3 ripe bananas, mashed well
a few drops of vanilla extract

For the icing:

100g icing sugar
a few drops of water or flavouring of your choice to make a fairly thick icing that is suitable for piping




Preheat your oven to 180'C / 350'F / Gas mark 5.

Line your muffin pans with paper cases.

In a large bowl, sift the gluten-free flour, baking powder and xanthan gum together.

Add the dairy-free margarine, sugar, eggs and vanilla extract, then whisk well. 

Add the mashed bananas and whisk again for one minute.

Fill your paper cases about 2/3 full with the mixture and bake for about 20-25 minutes, until well risen and springy to the touch.

Place on to a cooling rack.

In a separate bowl, make the icing by adding a few drops of water with a little flavouring to the icing sugar and mix well.

When the muffins are cool, pipe the icing on top of each muffin in any design you want!

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