Banana Muffins

Banana Muffins

Makes 12 Banana Muffins

280g (10oz) Plain Flour

110g (4oz) Demerara Brown Sugar

1 Teaspoon Baking Powder

1 Teaspoon Bicarbonate of Soda

¼ Teaspoon Salt

3 Large well-ripened Bananas roughly 450g when peeled and mashed

1 Egg

90ml (3 fl oz) Skimmed Milk

85g (3oz) Melted Butter

85g (3oz) Sultanas or Plain Chocolate Chips (Optional)

  1. Line the muffin tins with muffin cases
  2. Preheat oven to Gas Mark 5/6, 375-400 F, 190-200C for a conventional oven.
  3. Sift the following dry ingredients into a large bowl and stir: flour, baking powder, bicarbonate of soda and salt.
  4. Melt the butter in a saucepan.
  5. Lightly whisk the egg with a fork in a separate bowl from the dry ingredients, add the milk, mashed banana, sugar, butter and finally sultanas, stir well.
  6. Add all the wet ingredients into the dry ingredients. Stir together, but do not over stir, just until you cannot see any dry ingredients.
  7. Put the mixture in the Muffin cases filling them to ¾ full.
  8. Place in the oven and bake for 20-25 minutes. Place a metal skewer in the middle of one and if it comes out clean they are baked, if not place back in the oven for a few more minutes.
  9. These muffins freeze very well. Once cold place in a sealed container and place in freezer, they only take about an hour to defrost.

As demonstrated by my 3 year old son

Banana Muffins

Banana Muffins

Banana Muffins

Banana Muffins

Banana Muffins

 

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