Banana Muffins

BANANA MUFFINS
Recipe for eight servings

REQUIREMENTS

- 90g melted butter
- 250g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 100g caster sugar
- 1 teaspoon vanilla extract
- 2 large, ripe bananas
- 4 fresh eggs
- 125ml milk

To Serve
- 4 bananas, sliced
- 60g walnut kernels
- 3 tablespoons yoghurt
- 4 tablespoons runny honey
- 2 teaspoons salt



What you do

Heat the oven to 190 degrees C. Melt butter and allow to cool. Mash bananas well. Sift the flour, baking powder, soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir with a fork. Beat together eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir. Make a well in the centre of the dry ingredients and add the egg mixture, stir roughly with a fork until a lumpy paste is formed.

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 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.

Serve the muffins with sliced banana and a dollop yoghurt, scattered with walnuts and drizzled with honey.

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