Why do my banana muffins look like sodding crumpets on the inside?

[GwendolineMaryLacey]

And why are the buggers stuck to the paper?

Followed the Hummingbird Bakery recipe, of all things, to the letter and they're vile , stodgy and full of holes. Haven't made muffins before, now I know why.

Any clues?

Full of holes? Could be too much baking powder.

A friend of mine has that book and nit one of the recipes has worked for her. And shes a brilliant baker.

I used a banana muffin from here. They were lovely!

I would second the too much baking powder!!

can i join in this one for general tips on why all of my muffins stick to the paper cases BIG TIME!!!

Thanks

I think thats something to do with the temp, but I'm not sure what.

When a cake is done it comes away from the side of the tin...so maybe they need a little bit longer??? Thats a guess really.

I've only made one lot of cakes from my Hummingbird Bakery book and they were all soggy and crap.

Right. Well I can report that they peeled away from the cases a lot easier the next day when completely cold. Still not as easily as a bun but better than it was.

I was a bit about bicarb and baking powder in the same recipe but that's what it said. My MIL says it's because I didn't use a stand mixer . I intimated that she was more than welcome to buy me a kitchen aid if she was really worried about the welfare of my muffins :o

So as soon as I can replenish my manky banana stocks I shall try wannabedomesticgoddess's recipe. It might just be that I'm shite at muffins.

So, am

So am what? :o

It has FA to do with not having a mixer :o

I use silicon muffin trays. Mine make huge muffins so that recipe above only made eight big muffins from a 12 muffin mix.

They all came free from the silicon perfectly about 3mins after they came out of the oven (patience was never a strong point :) )

So maybe try silicon trays?

I use this recipe for my banana muffins. Although she makes a loaf I use a mini muffin tray or a mini loaf tray, it's never failed and the DCs love it!!

Banana and apple loaf (Tana Ramsay)
Prep time 15 mins Cooking time 45 mins
150g light Muscovado sugar (I used 50g light 100g dark)
85g unsalted butter, softened
2 large free-range eggs, beaten
4 medium-sized ripe bananas, mashed
1 apple, grated
250g self-raising flour
1/4 tsp freshly grated nutmeg (I didn?t have fresh)
1/4 tsp cinanamon
pinch of salt

1. Preheat oven to 180′C. Grease and line a 900g/2lb loaf tin.
2. Cream together the sugar, butter and eggs
3. Stir in the mashed bananas and apple and sieve in the flour, nutmeg, cinnamon and salt.
4. Once well mixed, tip into the loaf tin and bake for 40-45 mins.
5. Remove to a wire wrack and cool in the tin for 20-30 mins. Remove from the tin onto the rack and finish cooling completely before slicing.

And those of you that make cakes etc with banana, are they always really stodgy? I can't get anything with banana in it to be light and fluffy.

Banana will always make a cake slightly denser than a normal sponge. I find if you gently fold the banana in rather than beat it in you will get a lighter cake but it will never be as light as a normal sponge.

Agree with kellamity.

If you want a light bun best to avoid banana. It makes the texture heavier and stickier but tbh thats what I like :)

Oh I don't mind it but my mother made various references to WW2 bombers using the recipe... while scoffing three of them