Did I say before that I consider muffins an inferior product? All that mixing-dry-into-wet or is it the other way round, lumpy dough – oh no, that’s not how I was taught to bake: whipping up light sponges. Layering cakes. Egg whites and egg yolks separated. Bain-marie. Grown-up stuff, what patisserie chefing is about.
Well, all right - I sometimes cheat. The trick to claiming you don’t make things as easy and crude as muffins, but still produce those instant gratification (try not to get one from Starbucks when hungry and it’s not quite lunchtime) little things is to make a good cake mix and spoon it into muffin cases.
This is a good cake mix – the best, the banana cake. I honestly can’t recall where the recipe comes from, I found it ages ago on the Internet and have been baking my banana cake with it ever since – to consistently excellent results. Just make the mix, pour it into muffin cases instead of the loaf tin, bake it for a shorter time. Result. Delishhh.