Banana Nut Muffin Tops
Serves 2 | with Maple Espresso Glaze and Fresh Fruit Salad
Soft and tender, with a crunchy sugary top, these banana nut muffin tops are are melt in your mouth good with a hint of cinnamon and paired with a side of fresh fruit.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Walnuts/Noix de Grenoble)
Not included in your delivery
Before starting, preheat the oven to 425ºF. Place 8 tbsp unsalted butter in the freezer for 10 min to harden.Wash and dry all produce. Prepare a parchment-lined baking sheet. Whisk together 2 cups flour, 2.5 tsp baking powder, 1 tsp cinnamon, 1/3 cup brown sugar and 1/2 tsp salt in a large bowl. Whisk together cream, egg, and banana sauce in medium bowl. Remove butter from the freezer, then, using the largest side of a box grater, grate butter. Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.
Add banana mixture to the large bowl with flour. Stir gently until combined.Using two large spoons, scoop batter onto the prepared baking sheet in 8 large mounds. (NOTE: Don't worry if they don't form perfect circles.)Sprinkle muffin tops with remaining sugar and walnuts.Bake scones in the middle of the oven until golden-brown, 15-18 min.
Meanwhile, core, then cut apple into 1/2-inch pieces.Halve grapes. Zest, then juice half one clementine. Peel, remaining clementine and divide clementine into segments. Halve segments.Combine 1 tsp clementine zest, clementine juice, apple, grapes and clementines in a large bowl. Set aside.
Combine espresso powder and 2 tsp hot water in a medium bowl, then whisk until smooth. Add icing sugar, maple syrup and a pinch of salt, then whisk until combined. Remove scones from the oven and transfer to a wire rack until cool, 10-15 min. Divide scones and fruit salad between plates. Drizzle maple espresso glaze over scones.