Vickys Cherry Banana Muffins, GF DF EF SF NF
Vickys Cherry Banana Muffins, GF DF EF SF NF

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys cherry banana muffins, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Cherry Banana Muffins, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Vickys Cherry Banana Muffins, GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look fantastic.

Great recipe for Vickys Cherry Banana Muffins, GF DF EF SF NF. With the coronavirus meaning we need to self-isolate, I can't visit my Mum today on Mothers Day here in the UK. So the kids helped bake these muffins as part of the new home-education situation we're in and I left the cakes at Mums.

To get started with this particular recipe, we must prepare a few components. You can cook vickys cherry banana muffins, gf df ef sf nf using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Cherry Banana Muffins, GF DF EF SF NF:
  1. Prepare 125 g (1 cup) gluten-free / plain flour
  2. Take 1/4 tsp xanthan gum if using GF flour
  3. Get 150 g (3/4 cup) granulated sugar
  4. Make ready 1 tbsp baking powder
  5. Get 1/2 tsp mixed spice / pumpkin pie spice
  6. Get 150 ml (1/2 cup) + 2 tbsp) rice milk
  7. Prepare 60 ml (1/4 cup) olive oil
  8. Take 2 well ripened, medium bananas
  9. Make ready 100 g cherries in juice, drained and halved

Cut in the cubed butter with a pastry knife or a fork until the mixture looks like crumbs. Whisk the dry ingredients together and the wet seperately. Use the lesser amount of milk for plain flour. Stir together until just combined, don't over mix.

Steps to make Vickys Cherry Banana Muffins, GF DF EF SF NF:
  1. Pre-heat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper liners
  2. Mix the flour, xanthan gum if using GF flour, sugar, baking powder and mixed spice togethe
  3. Put the bananas, milk, oil and vanilla in a blender and blitz until smooth
  4. Make a well in the flour mixture and mix until just incorporated, then stir the cherries through. The consistency should be thick like banana bread
  5. Divide between the paper cases, they should each be 3/4 filled
  6. Bake for 12 minutes then turn the tray and bake another 3 - 5 minutes until nicely risen and golden
  7. Let cool in the tin on a wire rack for 5 minutes before removing from the tin and letting cool completely
  8. GF flour does not brown the same way as wheat flour does so to achieve that colour you can brush the tops gently with some extra milk at the 10 minute baked point or sprinkle some brown sugar on top before baking

Let stand while you prepare the 'swirl'. Cream the sunflower spread, brown sugar and cinnamon together. Split the muffins in half and toast them on each side. Mix the cream cheese and shredded cheese together (if using) and spread on each muffin. Sprinkle a little salt on top.

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