Banana muffins

Banana muffins
By Jill Dupleix

These moreish muffins make a healthy breakfast treat – perfect for weekend mornings.

Ingredients
75g/3oz melted butter

250g/9oz self-raising flour

1 tsp baking powder

& frac12; tsp bicarbonate of soda

Pinch of salt

& frac12; tsp ground cinnamon

& frac12; tsp ground nutmeg

115g/4oz caster sugar

1 tsp vanilla extract

2 large, ripe bananas

2 medium eggs

125ml/4fl oz milk

10 walnut kernels (optional)

To serve
2 bananas, sliced

50g/2oz walnut kernels

2 tbsp crème fraïche or yoghurt

2 tbsp runny honey

Preparation method
1.Heat the oven to 190C/375F/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.

2.With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.

3.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.

4.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.

5.Bake for 20 to 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 five minutes then remove the muffins and leave on the rack for another five minutes before serving.

6.Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt).


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Banana muffins