Ingredients:
2 bananas
1 tbsp yoghurt
400g strong bread flour
1 tsp brown sugar
7g yeast
1 tsp salt
300ml water
Method:
Mash together the brown sugar, bananas and yoghurt in a bowl.
Pour in the flour, salt and yeast.
Create a well in the middle of the flour and pour in the water.
Using your hand in a claw shape, mix the ingredients in the bowl, until it forms a soft ball of dough in your hands.
Transfer the bread dough onto a floured surface and knead for 4-5 minutes until the dough is soft and stretchy.
Return the dough to the mixing bowl, cover and leave to prove for 1 hour or until doubled in size.
Dust the surface with a little ground semolina.
Scoop the dough out onto the ground semolina.
Pat the dough down to approx 5-6cm deep.
Then using cutting rings, cut out the muffins and transfer onto a non-stick baking tray that has been dusted with extra ground semolina.
Heat a non-stick cast aluminium pan.
Cook the muffins in the dry pan, until they are golden on each side, this should only take 1-2 minutes.
Place the muffins back onto the baking tray and place in a preheated oven at 180c for 12 minutes.
Products Used:
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