Banana doughnut mini-muffins

I don't know what it is, but I often seem to have over-ripe bananas hanging round in my kitchen.  I obviously don't eat them enough when they're fresh - but I think that secretly it's because I'm hoping that if I don't, they'll get so ripe that the only thing good for them is to turn them into a cake.  In fact, it's a similar story with most of the fresh fruit I buy!  Anyway, these are mini banana muffins, but once baked they're rolled in melted butter and cinnamon sugar turning them into mini doughnuts. Don't over sugar them at this stage, but just enough to get that delicious hot fresh doughnut effect.

Ingredients

4oz butter
3oz caster sugar
3oz brown sugar
2 eggs
3 large, ripe bananas, mashed
8oz plain flour
Pinch of salt
1 tsp bicarbonate of soda

1 tsp baking powder
½ tsp nutmeg

For the coating 
3 tbsp butter, melted
2oz sugar

1 tsp cinnamon

Method

1. Preheat the oven to 170°C and grease 36 silicon mini muffin cases.
2. In a large bowl, cream together butter and sugars.
3. Beat in each egg.
4. Add the mashed banana and mix to combine.
5. Sift in the flour, soda, baking powder, salt and nutmeg.
6. Mix for 20 seconds until just combined.
7. Spoon the mixture into the greased muffin cases and bake for 15 – 20 mins or until golden and a cake tester comes out clean.
8. Let the muffins cool for 10 mins before removing from muffin cases and placing on a wire rack to cool completely.
9. Place the sugar and cinnamon in a bowl and mix to combine well.
10. Once the muffins have cooled, dip them in the melted butter and then coat them with the cinnamon sugar.