I can’t seem to stop buying cookbooks. I have a lot of cookbooks, but whenever I see a cookbook in a shop I can’t walk past without flicking through the pages and feeling inspired by all the delicious recipes. I think it’s an addiction. Does anyone else have this problem?
Anyway, when I came across the SoNo Baking Company Cookbook, and saw all of the delicious muffins, cupcakes, cakes, danishes, tarts, and bread recipes contained inside I couldn’t help but want to add it to my collection. Once I got home and sat down to read it properly, I loved the great array of recipes contained inside and set about tagging all the things I wanted to cook (I do this with all of my cookbooks, does anyone else do this?), only to find half of the pages in the book ended up being tagged. That’s a sign of a good cookbook in my mind, one that provides lots of inspiring recipes you can’t wait to cook and adapt to suit your tastes, and make your own.
The first recipe I wanted to try, was banana streusel muffins. My boyfriend had recently had surgery, and I knew that these would be the perfect thing to lift his spirits given his love of banana cake. While I did modify the recipe considerably, to suit our tastes and the ingredients we had on hand, the muffins didn’t disappoint, and soon after trying them they were dubbed “awesome” by my boyfriend. I especially loved the crunchy streusel topping.
Now, onto the winner of the Barefoot In Paris cookbook competition. The winner is Chocolate Shavings who provided the following answer to what is your favourite French food – “I love gratin dauphinois ( a potato gratin with cream) – it’s the perfect food as we head into Fall!”. Congratulations and thank you for entering the competition! I will contact you by email to arrange delivery of your prize.
Banana, Almond and White Chocolate Chip Streusel Muffins
Inspired by The Sono Baking Company Cookbook
Makes 12 muffins
1/2 cup of plain flour
1/2 cup of brown sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
55g of butter, at room temperature
1. Add all the ingredients to the bowl of a mixer fitted with a paddle attachment and mix until the butter is mixed in and the mixture starts to form pea sized clumps.
2. Set aside in the refrigerator while you make the muffins.
2 cups of plain flour
1 teaspoon of baking powder
1 teaspoon of baking soda
110g of butter, at room temperatore and cut into cubes
1 cup of sugar
1 1/2 teaspoons of coarse salt
2 large eggs, at room temperature
2 teaspoons of vanilla extract
3 overripe bananas, mashed
1/2 cup of buttermilk
1 cup of almonds
200g of white chocolate chips
2 teaspoons of nutmeg
1. Preheat the oven to 190 degrees celsius and place the almonds on a baking tray and roast for 10 minutes. Check frequently to ensure they do not burn. Remove from the oven allow to cool before chopping roughly.
2. Combine the flour, baking soda and baking powder in a bowl and whisk to combine and aerate.
3. In a mixing bowl fitted with a paddle attachment combine the butter and sugar and beat on a medium speed until light and fluffy.
4. Add the eggs to the mixture, one at a time, and beat well between each addition.
5. Add the bananas, nutmeg and vanilla extract and mix to combine.
6. Switch the mixer to a low speed and add the combined flour, baking soda and baking powder and mix until combined before adding the buttermilk, almonds and white chocolate chips.
7. Fill a muffin tray with baking cups and use an ice cream scoop to scoop the mixture into the muffin cases ensuring the mixture is divided evenly before sprinkling the streusel topping over the top of each muffin.
8. Bake in the oven for 18 to 20 minutes.