Banana, tahini & white chocolate muffin Serves: 12

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

Method

1. 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).

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

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

4. Mix wet ingredients into the dry, being careful not to overmix, 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.

5. Transfer muffins in their cases to wire rack to cool. 6. 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!) Recipe from The Botanical Kitchen by Elly Mccausland, photography by Polly Webster, published by Bloomsbury Absolute, price £26.