Banana, Nut & Speculoos Muffins
Happy New Year! I can hardly believe it – 2012 is officially behind us, and here we are, stepping into the fresh possibilities of 2013.
Looking back, 2012 was packed with so many unforgettable moments. It was a year that was nothing short of exciting – I published my very first cookbook, had a recipe featured in Delicious magazine, explored the wonders of Moscow, relaunched my food photography website, witnessed a magical beach wedding, jetted off to Bali, got featured in Flavours magazine (both my cookbook and an interview!), had a cookbook signing at Waitrose, spoke at Food Blogger Connect, and took part in a thrilling cooking challenge. Phew! What a whirlwind of memorable, rewarding experiences.
Now, as we roll into 2013, I’m hoping for even more thrilling adventures and milestones ahead. And of course, I want to level up! I plan to whip up even more delicious dishes using different types of catering equipment, capture stunning food photography, and share even more exciting blog posts with you all. Your continued support and readership mean the world to me – I’ve met so many wonderful people through blogging, and I’m so grateful for it all.
Here’s to a year full of fresh flavours, creative inspiration, and plenty of tasty adventures. Thank you for joining me on this journey! Let's make 2013 even more delicious.
Today, I’ve got a super simple yet delicious recipe to share with you – and it features one of my all-time favourite ingredients: Speculoos spread. If you haven’t heard of Speculoos, let me introduce you to this heavenly treat. It’s a spiced shortcrust biscuit that's incredibly popular in the Netherlands and Belgium. Think thin, crunchy, and packed with flavour thanks to warming spices like cinnamon, ginger, cloves, cardamom, and nutmeg. Pure bliss in every bite!
I first stumbled upon Speculoos spread not long ago, and when I did, I didn’t hesitate for a second – it went straight into my shopping basket. The spread itself is like a sweet, silky version of the biscuit, and I knew I had to do something special with it.
Instead of mixing the Speculoos spread into the batter (which is the usual way to use it), I decided to get a little creative and melt it down to use as a glaze. Just a bit of extra flair, and let me tell you, it takes this treat to a whole new level.
If you're a fan of this addictive spread, this recipe is definitely one to try. Not only is it ridiculously easy to make, but it also delivers that perfect sweet-and-spicy punch that Speculoos is famous for. Enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
230g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
110g butter
100g sugar
2 eggs
2 bananas, mashed
80g pecan nuts
20g linseeds
Speculoos Glaze:
2 heaped tbsp speculoos spread
2-3 tbsp single cream
Method:
1. Preheat the oven to 180°C. Line the muffin tin with muffin cases. In a bowl sieve the plain flour, baking powder and baking soda. Set it aside.
2. Beat the soft butter and sugar on high speed until light and fluffy. Add in the eggs, one at a time and mix until smooth. Mix in the banana, pecan nuts and linseeds. Mix well. Lower down the mixer speed, slowly add in the flour mixture and blend just until smooth.
3. Scoop the batter into the muffin cases. Bake for about 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
4. To prepare the speculoos glaze, heat some water in a saucepan until simmering. Put the speculoos spread in a bowl slightly bigger than the saucepan, suspend the bowl over the simmering water and do not allow the base of the bowl touch the water. Heat the speculoos spread, stirring regularly until completely melted. Then, add the single cream and whisk to combine. Then, remove from the heat.
5. One the muffins are cooked, let cool for 10 minutes in the pan before removing it. Drizzle over the speculoos glaze over the muffins before serving.
