Paul Hollywood Banana Muffins Food

ENGLISH MUFFINS

Steps:

• Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.
• Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.
• Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.
• Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick.
• Lightly dust two baking trays with half of the semolina or polenta.
• Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
• Leave to prove for another 30 minutes.
• Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side.

HEALTHY BANANA MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
• Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don't over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.

BANANA AND CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7 and grease a 12-hole muffin tin using a little of the oil (or line the holes with paper cases).
• Melt the butter in a microwave or small saucepan then leave to cool for a couple of minutes.
• Combine the flour, bicarbonate of soda, baking powder, cinnamon, sugar, chocolate chips and salt in a large bowl.
• Place the melted butter, oil, milk, egg and vanilla in a separate large bowl and whisk until well mixed. Stir in the mashed banana and then tip into the bowl of dry ingredients. Fold together gently with a big metal spoon or spatula until all the flour is just wet but before the mixture becomes smooth - do not over mix.
• Divide the mixture between the holes in the muffin tin. Top with the seeds or nuts, if using. Bake for 13-15 minutes until golden on top and a skewer poked into the centre of a muffin comes out clean. Leave to cool on a wire rack and eat slightly warm or at room temperature. They can also be stored in an airtight container for up to two days or in the freezer for up to two months.

AMERICAN MUFFINS (PAUL HOLLYWOODS RECIPE)

Steps:

• Place the flour, baking powder, sugar, and salt into a large bowl; stir but not too much.
• Add the beaten egg, melted butter, milk and vanilla; stir.
• Add your choice of fruit, nuts or chocolate to make your own version of muffin.
• Place into muffin tins or cases.
• Bake for 20 to 25 minutes at Gas 6.