Banana fudge muffins

Butter, for greasing

100g dairy fudge

3 very ripe bananas

1 large free-range egg

3 tbsp milk

3 tbsp vegetable oil

Few drops of vanilla extract

250g self-raising flour

1 tsp baking powder

125g golden caster sugar

Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper cases. If you don’t have paper cases, just grease the tin really well: tear off a piece of butter wrapper and use it to rub a little piece of butter all over the insides of the holes.

Break the fudge into small pieces, or cut into small pieces using a small knife and set aside. Put the bananas into a bowl and mash them. until fairly smooth. Crack the egg onto the bananas. Add the milk, oil and vanilla and use a fork to mix everything together well.

Sift the flour and baking powder into another large bowl. Add the sugar and fudge pieces, keeping some for the tops. Pour the egg mixture into the flour and stir together. Don’t stir it too much – you want to keep some air inside so that the muffins are light when they are cooked.

Spoon the mixture into the muffin cases and sprinkle a little fudge over the top of each muffin. Bake for 20 minutes. Leave to cool on a wire rack before you eat them as the fudge will be very hot.

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Latest post in my Spaniel Quotes for Life blog -

What I learned in October 2017 - I’m not expecting miracles, but I’m happy

My most read August poem:-

When friends are better than lovers by Rosemary Ditchburn

My August 2017 poems

Can you see anything? By Rosemary Ditchburn

The stealer by Rosemary Ditchburn

Eventually by Rosemary Ditchburn

Counter destruction instructions by Rosemary Ditchburn

Overthinking again by Rosemary Ditchburn

Change for the better by Rosemary Ditchburn

Free food today by Rosemary Ditchburn

No time by Rosemary Ditchburn

Never noticed that before by Rosemary Ditchburn

Powerful not pitiful by Rosemary Ditchburn

There for a reason by Rosemary Ditchburn

Moment chancer by Rosemary Ditchburn

Dark companion by Rosemary Ditchburn

Who’s listening by Rosemary Ditchburn

 

My July 2017 poems:

My most read July poem:

Neighbourly strangers by Rosemary Ditchburn

My June 2017 poems

My most read poems in June 2017:
Listen to that, it smells like the colour of red wine by Rosemary Ditchburn

Doh Feelings by Rosemary Ditchburn
My most read poem in May 2017:
That was a bud yesterday by Rosemary Ditchburn
My May 2017 poems:　
My most read poem in April 2017:
Your life in their hands by Rosemary Ditchburn
My April 2017 poems
My most read poem in March 2017:
Destined to be someone who does by Rosemary Ditchburn
My March 2017 poems　
My most read poem in February 2017:
Like bananas holdings hands by Rosemary Ditchburn
My February 2017 poems
My most read poem in January 2017:
The day after the eve before by Rosemary Ditchburn
My January 2017 poems
My most read 2016 poem:

To wassail or not to wassail by Rosemary Ditchburn
My year 2016 poems

Poems wot I wrote

My most read poems wot I wrote poems:
I was a 1960's Northumberland child by Rosemary Ditchburn
Pill popping damages your health
It's a cocktail bar now by Rosemary Ditchburn
Father to child to father by Rosemary Ditchburn
Two fingers or none
Someone who is not now there
2 preludes to this poem -
Don't let life's painful history drag you down
My dad's the best. Anyone remember him by Rosemary Ditchburn

 

If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
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Tofu in pulses

Tofu n sweet potato lasagne

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Banana Tofu mouse

1 banana, 2 cups silk tofu 1/3 cup cocoa powder 1/3 cup sugar

Process in a blender or food processor until smooth.

Chill for at least one hour before serving.

Serve topped with grated dark chocolate (74% cocoa type) and decorate with a couple of split pieces of chocolate.

OR

fresh sliced strawberries or other fruit.

Makes two servings of quick and easy chocolate banana pudding.

For one small serving blend half a banana with 2 tbsp silken tofu, 1 tsp smooth peanut butter, 1 tsp cocoa powder, 1 tbsp maple syrup and 1 tbsp of soy milk. Chill 1 hr. Serve with grate chocolate topping and split pieces of choolate for dipping.

 

No bake Tofu Peanut butter pie

16 ounces soft silken tofu, 8oz creamy peanut butter 6oz sugar, 2 tablespoon soy milk, 2 teaspoon vanilla, 1 pre-made pie crust

Combine the tofu, peanut butter, sugar, soy milk and vanilla in a food processor or blender and blend until smooth. Spoon into the pie shell. Refrigerate at least 2 hours and serve.

Top with crushed peanuts, grated chocolate and extra peanut butter for a rich and gooey treat.

Alternate topping:

Blend 1cup of smooth peanut butter with half a cup of plain flour and half a cup of maple syrup for topping before the grated chocolate.