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How to make Banana muffins with passionfruit glace icing

Yield = 12
Prep time: 2:00
Cook time: 0:25
Total time: 2:25

Ingredients

  • 1 3/4 cups (210g) gluten-free self-raising flour
  • 1/2 cup (60g) gluten-free all-purpose flour
  • 1/2 cup (100g) brown sugar
  • 1 teaspoon xanthan gum (see note)
  • 1/2 teaspoon bicarbonate of soda
  • 125g chilled butter, chopped
  • 1 cup (250ml) ripe mashed banana
  • 2 eggs, lightly whisked
  • 1/2 cup (125ml) lactose-free milk (see note)
  • 1 teaspoon vanilla essence

Glace icing

  • 1 cup (80g) gluten-free icing sugar mixture
  • 1 1/2 tablespoons passionfruit pulp

Method

  • Step 1 Preheat oven to 200°C. Line 12 x 1/3 cup (80ml) capacity muffin pans with patty cases. Alternatively, line 6 x 3/4 cup (185ml) capacity muffin pans with Texan patty cases.
  • Step 2 Sift the self-raising flour and all-purpose flour into the bowl of a food processor. Add the sugar, xanthan gum and bicarbonate of soda and stir to combine. Add the butter and process until mixture resembles fine breadcrumbs. Transfer to a large bowl.
  • Step 3 Make a well in the centre of the flour mixture. Add the mashed banana, eggs, milk and vanilla essence and use a wooden spoon to stir until just combined.
  • Step 4 Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 25 minutes or until golden brown and firm to touch. Remove from oven and transfer to a wire rack to cool.
  • Step 5 To make the icing, sift icing sugar into a small bowl and add the passionfruit pulp. Stir to combine. Drizzle over the muffins and put aside to set.