Yield: Makes 12 large muffins
- ⅓ cup (120 g) clear runny honey
- ¼ cup (60 g) butter
- 3 tbsp milk
- 1 tsp almond extract
- 1¼ cup (150 g) whole wheat flour
- 1⅕ cup (150 g) cake flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- 4 large, very ripe bananas
- 1 1/2 cups (200 g) fresh redcurrants
- 4 tbsp (20 g) slivered almonds (untoasted)
- TO SERVE:
- Best quality butter (optional)
- YOU WILL NEED:
- A 12-cup muffin tin or a silicon muffin tray
- Paper muffin cups, if using
Measure out the wholewheat- and cake flours, baking powder, baking soda, cinnamon and salt in another bowl.
Mash the bananas with a fork in a shallow bowl. Add the cooled butter mixture to the bananas. Now mix the wet ingredients and add to the dry ingredients, carefully folding in the redcurrants. Stir only a couple of times. It's important not to overmix. Keep in mind that a lumpy batter always makes for a better, lighter muffin.
Line the muffin tin with paper cups (if using) and fill with the batter. We like to use a silicone muffin tray for this recipe. Top with the almond slivers and place in the oven.
Bake for 18-20 minutes in the preheated oven. Remove the muffins from the oven and leave to cool in the tin/tray for a few minutes. Then remove the muffins to a wire rack to cool for another 5-10 minutes.
The muffins are best when they've cooled completely, and taste even better the next day. We like to break or slice them in half and slather them with butter.