Bananas muffins with pineapple cream

A special Muffin for a special friend, N., today it's your birthday and I wish you the best. Hope you like it: very american and a bit exotic...


For the muffins

250g flour

150g Vegetable oil

50g milk

1 egg

1 banana

1 Tsp baking powder

100g sugar

Preheat oven to 170 degrees. Coat muffin pans with non-stick spray, or use paper liners. 

Sift together the flour, baking powder and the mashed banana

Combine sugar, egg, and oil in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.

Bake in preheated oven for 25 to 30 minutes. 


For the cream

150g fresh ananas

150g whipped cream

1 Tsp powdered gelatin

2 Tsp sugar

In a small saucepan, combine ananas puree and sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves. Transfer mixture to a small bowl and let cool to room temperature. In a large bowl.

Using an electric mixer, beat cream and sugar until firm peaks form. With a rubber spatula, gently fold in ananas puree mixture until combined. Pour in a plastic bag and refrigerate until set, about 3 hours (or up to overnight).


When the muffins have completely cool down, decorate them with the cream. With scissors cup one edge of the plastic bag and spread it gently over the muffin.


I finish the decoration with crispy mandel.....



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