Banana bread cinnamon muffins with eyes

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 24 frozen raspberries
  • 100 g Walnut kernels
  • 4 (approx. 640 g) very ripe bananas
  • 250 g Flour
  • 1 package Vanillin sugar
  • 1 1/2 TSP. Baking Powder
  • 1 TEASPOON Cinnamon powder
  • 7-10 Tbsp Salt
  • 175 g demerara sugar
  • 2 Eggs (size M)
  • 100 ml Oil
  • 100 g Schmand
  • 400 g Double cream cream cheese
  • 60 g Icing sugar
  • 1 can(s) (580 ml) Litchis
  • 7-10 Tbsp Chocolate droplets or pastilles
  • 7-10 Tbsp Muffin paper cups

Directions

  1. 1

    Place the raspberries in a bowl and defrost at room temperature. Roughly chop the nuts. Peel bananas and mash them with a fork. Flour, vanilla sugar, baking powder, cinnamon and 1 pinch of salt in egg

  2. 2

    Add bananas, sugar, eggs, oil and sour cream bit by bit and mix with the whisk of the hand mixer to a smooth dough. Stir in nuts.

  3. 3

    Line the recesses of a muffin tray (12 recesses each) with paper cups. Spread dough in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes (stick test).

  4. 4

    Remove from the oven and allow to cool on a cake rack.

  5. 5

    Whip cream cheese with icing sugar. Drain the raspberries on a sieve. Stir the collected juice and 12 raspberries into the cream cheese. Spread the muffins with the cream. Drain the lychees.

  6. 6

    Fill 12 lychees with one raspberry each, use the remaining lychees for other purposes. Place a chocolate drop or pastille on each raspberry. Decorate muffins with the lychee eyes.

Nutrition Facts

KCAL
450 kcal
CARBS
47 g
FATS
25 g
PROTEINS
7 g