Banana Tea Muffins Recipe by Fushicche
Cooking Instructions 30 mins 1 Preheat the oven to 180°C/350°F. Put bananas (with skins on) into a microwave to heat for a minute on 600W power. Remove the banana skins and put into a bowl with the margarine, then mash and mix together well. 2 Grate the tea leaves and add to the bowl through a tea strainer. Add beaten eggs, sugar and mix them well. 3 Add the chocolate liqueur, flour and baking powder into the bowl, and mix roughly. A powdery texture is ok. 4 Spread olive oil or margarine on the inside of the cupcake pan, or use silicon cups. Pour in the mixture to half way up each cupcake, and avoid over filling. Bake for 15 minutes or more and remove to a cooling rack. Once cooled, they are ready to eat. Enjoy! 5 Note: I use "CHRISTMAS SPICED TEA" by Fortnum & Mason for tea leaves. For the liqueur, I use GODIVA's. 1 Preheat the oven to 180°C/350°F. Put bananas (with skins on) into a microwave to heat for a minute on 600W power. Remove the banana skins and put into a bowl with the margarine, then mash and mix together well. 1 Preheat the oven to 180°C/350°F. Put bananas (with skins on) into a microwave to heat for a minute on 600W power. Remove the banana skins and put into a bowl with the margarine, then mash and mix together well. 2 Grate the tea leaves and add to the bowl through a tea strainer. Add beaten eggs, sugar and mix them well. 2 Grate the tea leaves and add to the bowl through a tea strainer. Add beaten eggs, sugar and mix them well. 3 Add the chocolate liqueur, flour and baking powder into the bowl, and mix roughly. A powdery texture is ok. 3 Add the chocolate liqueur, flour and baking powder into the bowl, and mix roughly. A powdery texture is ok. 4 Spread olive oil or margarine on the inside of the cupcake pan, or use silicon cups. Pour in the mixture to half way up each cupcake, and avoid over filling. Bake for 15 minutes or more and remove to a cooling rack. Once cooled, they are ready to eat. Enjoy! 4 Spread olive oil or margarine on the inside of the cupcake pan, or use silicon cups. Pour in the mixture to half way up each cupcake, and avoid over filling. Bake for 15 minutes or more and remove to a cooling rack. Once cooled, they are ready to eat. Enjoy! 5 Note: I use "CHRISTMAS SPICED TEA" by Fortnum & Mason for tea leaves. For the liqueur, I use GODIVA's. 5 Note: I use "CHRISTMAS SPICED TEA" by Fortnum & Mason for tea leaves. For the liqueur, I use GODIVA's. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Cheeseburger Penne Pasta ULTIMATE 2WICE Baked Potato! Fried Cabbage with BACON Chili Cheese Nachos Seafood Gnocchi With White Wine Parmesan Sauce Cheeseburger Penne Pasta ULTIMATE 2WICE Baked Potato! Fried Cabbage with BACON Chili Cheese Nachos Seafood Gnocchi With White Wine Parmesan Sauce Cheesecake with Oreo Crust (no bake) Pan-fried Potatoes and Sardines with Garlic and Cheese Dried Carrot Leaves "Seasoning" Kabocha with Red Bean Jam Steamed Chicken with Mayo-Miso Sauce Potato Gratin Sweet Potato Cupcakes Pan-fried Sardines with Tomato and Onion Fried Rice with Egg and Spring Onions Cobb Salad with Homemade French dressing Cheesecake with Oreo Crust (no bake) Pan-fried Potatoes and Sardines with Garlic and Cheese Dried Carrot Leaves "Seasoning" Kabocha with Red Bean Jam Steamed Chicken with Mayo-Miso Sauce Potato Gratin Sweet Potato Cupcakes Pan-fried Sardines with Tomato and Onion Fried Rice with Egg and Spring Onions Cobb Salad with Homemade French dressing