I am so thankful for bloggy friends!! While Joe and I are across the pond and traveling to Turkey and Spain, I have some amazing guest posts to share with you for the next few days!
So let me introduce you to the amazing and talented Bake Jenny! Jenny lives in the UK and makes some amazing baked treats, like Blood Orange and Cardamom Cake and homemade Orange Marmalade…I already book-marked a bunch of treats! You can follow her on Instagram, Twitter and her gorgeous blog too!
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I am so excited to be sharing a post here on The Little Ferraro Kitchen today, I have been a huge fan of Samantha’s blog for a long time.
A couple of weeks ago I made my first pumpkin pie (we don’t have them in the UK) and ever since I have been obsessed with the delicious autumnal combination of spices. I have been trying to incorporate them into everything I bake.
I am not a morning person, and as soon as the temperature drops I am even more inclined to spend an extra 5 minutes curled up under the sheets. I have found that the promise of a warm muffin to accompany my first coffee of the day makes the first part of my day go a little smoother. There is something comforting and warming about the mixture of flavours that makes them the perfect incentive to leave the warmth of bed and brave the chill of the morning.
These muffins are moist and rich, with a satisfying crunch on top. They are really easy to make and require no specialist equipment, just a bowl and a whisk.
- 50 g butter at room temperature
- 50 g brown sugar
- 50 g plain flour
- 50 g rolled oats
- 20 g sunflower seeds
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp ground ginger
- ½ tsp cinnamon
- 135 g sugar
- 125 ml flavourless oil
- 1 large banana mashed
- 1 tsp vanilla extract
- 210 g plain flour
- 1 tsp baking powder
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To make the crumble topping rub the butter into the flour and sugar by rubbing the pads of your thumbs against your fingers in the mixture until it resembles fine bread crumbs.
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Stir the oats and seeds into the crumble topping.
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Preheat the oven to 375F, butter and flour a 12 hole muffin tin.
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In a bowl whisk together the spice, vanilla, banana, sugar and oil until well incorporated.
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Add the flour and baking powder and stir in gently with a spatula until just combined, you donâ??t want to overmix the batter.
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Divide the batter into the tin, filling each hole â?? of the way, then spoon the crumble topping onto the wet mix.
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Bake in the middle of the oven for 18 minutes, until an inserted skewer comes out clean.
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Leave to cool in the tin for 15 minutes before removing and allowing to fully cool on a wire rack.
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