(ON) Banana-Nut Muffin Tops
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! We've added a hint of cinnamon and a side of fresh fruit.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 mL
Banana Sauce
(May contain traces of: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy)
1 unit(s)
Egg
(Contains: Egg)
3 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Sesame, Crustaceans, Milk, Egg, Sulphites, Fish, Mustard, Soy, Gluten, Tree nuts, Peanuts)
113 mL
Cream
(Contains: Milk)
2 g
Cinnamon, ground
(May contain traces of: Sesame, Milk, Sulphites, Wheat, Mustard, Soy, Tree nuts, Peanuts, Triticale)
28 g
Walnuts, chopped
(Contains: Walnuts)
½ cup
Icing Sugar
(May contain traces of: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy, Tree nuts, Peanuts)
1.7 g
Espresso Powder
2 tbsp
Maple Syrup
½ cup
Brown Sugar
(May contain traces of: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy, Tree nuts, Peanuts)
12 g
Baking Powder
(May contain traces of: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy, Tree nuts, Peanuts, Triticale)
170 g
Red Grapes
1 unit(s)
Gala Apple
2 unit(s)
Clementine
Not included in your delivery
8 tbsp
Butter*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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 muffin tops 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 of 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 muffin tops from the oven and transfer to a wire rack until cool, 10-15 min.
- Divide muffin tops and fruit salad between plates.
- Drizzle maple-espresso glaze over muffin tops.
