[Sometimes] Your wish is my command.

Lately, I’ve been up to my elbows in tomatoes. I received a big bunch of tomatoes when my parents visited and have been enjoying them everyday. But that's not what brings me here today (I'll tell what I've done with tomatoes later this week). Bananas. Many. Too many. Turning black and with freckles. Smelling of summer. What to do with a couple of very ripe bananas? Oh, you could bake some muffins, couldn't you? - the husband said. Your wish is my command! And so I did.

Spicy Banana Muffins

Makes 12

1 cup (150 grs) plain flour, sifted
⅓ cup muscovado sugar, packed
⅓ cup golden caster sugar
Dash of salt
¼ tsp baking soda
1 tsp baking powder
2 medium bananas, mashed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
⅓ cup (80 ml) walnut oil
½ tsp vanilla extract
2 large eggs
Dried banana chips (optional)

Preheat the oven to 180°C (350ºF). In a medium bowl, beat the mashed bananas with eggs, vanilla extract and walnut oil. Sift the flour, baking powder, baking soda and all spices into a second bowl. Add the sugars and mix. Combine both mixtures (liquid with dry ingredients). Beat just until combined. Pour the batter into silicone muffin pans (if using regular pans, line them first). Add some banana chips to each muffin. Bake for 25 minutes or until golden. Remove from the pan and cool on a wired rack.

A Yellow & Red Affair

What's cute, colourful, sugary and truly American? The cupcake, of course! When those sweet threats crossed the Atlantic and set foot on Europe, a 'fairy cake' had arrived. I'm not very fond of artificial colorants, and that's my only issue with cupcakes. My take on this American classic features a subtle red touch on shining yellow peaks. It's all almond, pear, saffron and lemon in plain white - wished I had reddish! - patty cases.



Saffron and Pear Cupcakes with Lemon Curd

Makes 16 mini (or 8 regular) cupcakes

1 small ripe but firm pear
100grs salted butter
100grs superfine caster sugar
2 medium eggs
½ tsp vanilla extract
100 grs ground almonds (or almond meal)
40 grs all-purpose flour, sifted
½ tsp saffron threads (or more, to taste)
1 tsp lemon zest

Preheat the oven to 180ºC (360ºF). Cream the butter and sugar until light. Add the eggs gradually. Mix in vanilla extract and lemon zest. Fold in ground almonds and flour, mixing just to combine (do not over mix). Line 16 tins with paper patty cases. Spoon in the mixture. Peal the pear and cut into wedges. Place 2 or 3 pieces in every cupcake. Bake 15-18 minutes or until golden. Remove from the oven.



Lemon Curd
Adapted from Alice Waters, The Art of Simple Food

½ cup lemon juice
zest of one lemon
2 eggs
3 egg yolks
2 tablespoons milk
1/3 cup sugar
¼ teaspoon salt (omit if using salted butter)
6 tablespoons butter, cut into small pieces

Beat all the ingredients until just combined, except the juice, zest and butter. Stir in the lemon juice and zest, and add the butter.

Cook the mixture in a small nonreactive heavy pan, stirring constantly, over medium heat until it is thick enough to coat a spoon. (Do not boil or the eggs will curdle.) When thick, pour into a bowl or glass jars to cool. Cover and refrigerate. Makes about 2 cups.

Assemble the cupcakes: spoon a little lemon curd on top of each one, and sprinkle with some extra saffron threads.

I'm sending these Saffron and Pear Cupcakes with Lemon Curd to Fanny over at lovely Foodbeam, to join this round of Sugar High Friday. SHF is a food event created by Jennifer, aka the Domestic Goddess. Can't wait to see all the entries!