This moist butter cake base is perfect for your afternoon tea hit.
What you’ll need:
- 250g butter, softened
- 1 cup sugar
- 2 teaspoons vanilla essence
- 3 eggs
- 1 1/2 cups self-raising flour
- 1 cup of almond meal
- 2/3 cup milk
- 2 very ripe bananas
- 1 cup of frozen or fresh blueberries
Using an electric mixer, cream butter, bananas, sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
I buy very ripe bananas in bulk, skin them and freeze them for baking and smoothie purposes. I find this is really practical.
Add eggs, 1 at a time, beating to combine. Add half the flour and almond meal. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and almond meal and milk.
Spread mixture into prepared patties.
Bake for around 12 or until a skewer inserted into the centre comes out clean.
For the second half of the mixture I put in a cup of granola. This gives muffins such a lovely hearty texture. I think of it as a breakfast muffin.
The blueberries you can put in as you please.
I had a bit of icing left over from my last cupcake fiesta so I iced four of the muffins because J has such a sweet tooth!
There is nothing better than storing cakes, muffins, cupcakes or tartes in this charming stand. I love it! And the flies can’t get in.
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