A balanced diet is one of these in each hand: Banana muffins
How to Make Banana muffins
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes 10
Dietary:
Vegetarian
Ingredients
- 75g/3oz melted butter
- 250g/9oz self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch of salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 115g/4oz caster sugar
- 1 tsp vanilla extract
- 2 large, ripe bananas
- 2 medium free-range eggs
- 125ml/4fl oz milk
- 10 walnut
To serve
- 2 bananas
- 50g/2oz walnut
- 2 tbsp crème fraïche or yoghurt
- 2 tbsp runny honey
Method
-
Heat the oven to 190C/170C Fan/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
-
With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
-
Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don’t over mix) until it is a lumpy paste.
-
Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
-
Bake for 20–25 minutes, or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for 5 minutes, then remove the muffins and leave on the rack for another 5 minutes before serving.
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Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt).
