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Banana and bacon muffins

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  • Makes: 10

  • Prep time: 20 mins

  • Cooking time: 25 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

It’s that old sweet savoury combo of sweet bananas and salty bacon that might seem odd at first but try it, it really works in these banana and bacon muffins. Munch one for breakfast on the run – think bacon sarnie followed by a banana – not so strange after all. These are best made with the bananas that are looking a bit sad in the fruit bowl, the ones that nobody wants to eat, they give the best ripe banana flavour for baking. They’re best eaten on the day of making but they freeze well, so keep a supply on ice and defrost them as you need them. Great for lunch boxes too.

Ingredients

  • 75g butter
  • 4 rashers bacon
  • 300g plain flour
  • 11/tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 75g caster sugar
  • 2 eggs, beaten
  • 175ml natural yogurt
  • 2 ripe medium bananas, mashed
  • 75g mild Cheddar, grated

That’s goodtoknow

For the lightest muffins don’t over stir the mixture and bake them straightaway.

Method

  1. Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Line 10 holes of a muffin tin with paper muffin cases. Melt the butter in a small pan or in the microwave and set aside to cool slightly. Grill the bacon until crisp, chop and set aside.
  2. Sift the flour, baking powder and bicarbonate of soda into a bowl. Stir in the sugar and chopped bacon.
  3. Mix together the eggs, yogurt and melted butter. Add to the dry ingredients with the mashed banana and stir lightly until just mixed.
  4. Spoon the mixture into the paper muffin cases, sprinkle with cheese and bake for 20-25 mins until well risen, golden and just firm to the touch.

By Nichola Palmer

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Honey and raisin loaf cake

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Brazilian beef stew

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Ingredients

  • 2tbsp vegetable oil
  • 500g leg of beef, cut in chunks
  • 2 medium onions
  • 4 cloves garlic, thinly sliced
  • 2 tbsp flour
  • 200ml red wine
  • 200ml freshly brewed coffee
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 4 large tomatoes, skinned and seeds removed
  • 400g can black beans, drained and rinsed

That’s goodtoknow

To peel a tomato cut a small cross at the base and then drop into a bowl of boiling water. Leave for 10-15 seconds until the skins begin to loosen. Remove with a draining spoon and plunge into cold water before peeling off the skin.

Method

  1. Heat the oil in a flame proof casserole. Add the beef and stir well until browned all over. Remove with a draining spoon and keep warm.
  2. Add the onions and cook gently for about 5 mins until golden brown. Add the garlic and cook for a minute. Stir in the flour and cook for a minute. Pour in the red wine and coffee and bring to the boil, stirring. Add the peppers and beef, cover and simmer gently for 45 mins.
  3. Add the tomatoes and drained beans. Cover and cook for a further 15 mins or until the beef is tender.

By Val Barrett

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