Banana Muffins with Cinnamon Frosting

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I found this fabulous recipe book on sale when we were shopping for Christmas gifts and I’m quite satisfied with the million menus each with beautiful photos inside. It also has a section for desserts, may not be much but really good ones. The first time I peeked through, I already had my eye on this banana muffin recipe.

The first time I tried this recipe I must have mixed more banana than necessary. The taste was right but the texture isn’t. The 2nd time around, it’s perfect. They all made it through my box of Christmas goodies.

75g Plain flour
1/2 tsp Baking Powder
A Pinch of salt
75g Caster sugar
3 tbsp milk
1 egg, lightly beaten
75 margarine, melted
1 small banana, mashed

Cinnamon Frosting:
25g Cream cheese
1 tbsp Margarine
A pinch of ground cinnamon
45g Icing sugar

Preheat oven to 180 deg C. Place medium-sized muffin paper lining in a 6-hole muffin pan. Combine flour, baking powder and salt into a mixing bowl.

Combine milk, eggs and margarine together in another bowl. Slowly stir into the flour mixture without beating. Fold in the mashed banana.

Scoop the mixture into the paper cases and bake for 20 minutes until risen and golden brown. Place on a wire rack and leave to cool.

For the frosting, beat cream cheese and margarine together, then beat in the cinnamon and icing sugar until smooth and creamy. Chill in the fridge for approx. 15 minutes, then top each muffin with a spoonful. You may also dust the surface with more ground cinnamon. Enjoy!

Here’s an alternative proportions for the frosting that I did the first time. It’s also yummy.
50g Butter
1/2c Icing sugar
3/3 tbsp milk
1 tsp Cinnamon

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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