Bake of the week: Banana, tahini and white chocolate muffin

Serves: 12.

Method

Pre-heat oven to 200C/180C fan/gas 6. Line a 12-hole muffin tray with paper cases (or grease thoroughly with some extra butter).

Sift together flour, baking powder and bicarbonate of soda, stir in the cardamom and salt. Stir in white chocolate.

In a separate bowl, mash together bananas, sugar, egg, melted butter, vanilla and tahini.

Mix wet ingredients into the dry, being careful not to over-mix, this is the key to a light muffin. Divide between 12 cases and bake muffins for 20–25 mins, until they spring back when pressed lightly with a finger.

Transfer muffins in their cases to wire rack to cool.

Make the glaze. In a small bowl, whisk together tahini, icing sugar, lemon juice and two tbspn water. When the muffins are cool, spoon the glaze over the top. Sprinkle with sesame seeds and leave for an hour or so for the glaze to set before eating (if you can wait!)

You’ll need

For the muffins

200g plain flour

1 tspn baking powder

1tspn bicarbonate of soda

Seeds from 8 cardamom pods, finely ground

¼ tspn sea salt flakes

100g white chocolate chips (or 1cm pieces of white chocolate)

3 large bananas, mashed

70g light brown soft sugar

1 egg

50g butter, melted and cooled

1tsp vanilla extract

60g tahini

For tahini glaze

2tbsp tahini

100g icing sugar

1tsp lemon juice

1tbsp sesame seeds

Recipe from The Botanical Kitchen by Elly McCausland, photography by Polly Webster, published by Bloomsbury Absolute, price £26.