Gin & tonic cheesecake
Combine your favourite cocktail and dessert with this fabulously zingy gin and tonic cheesecake. It makes a perfect sweet treat for a grown-up dinner party
Easy banana muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 250g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 110g caster sugar
- 75g buttermelted
- 1 tsp vanilla extract
- 2 eggs
- 2 large ripe bananasmashed
- 125ml buttermilk(or add 1 tsp of lemon juice to milk and leave for 20 mins)
- 50g pecanschopped, plus extra to decorate (optional)
Nutrition: Per serving
- kcal223
- fat9g
- saturates4g
- carbs30g
- sugars13g
- fibre1g
- protein4g
- salt0.6g
Method
step 1
Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
step 2
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
