After calling my mum, to wish her a lovely mother's day and check she had received her presents (a pair of sheepskin slippers and jewellery starter kit), in honour of all mums out there I decided to make banana brunch muffins. These are great if you have a bunch of over-ripened bananas to use up and are delicious with a nice cup of English Breakfast tea.
(Adapted from the BBC Good Food Breakfast muffins)
Pre-heat your oven to 180 C and prepare your muffin tin, I made cases using greaseproof paper, but muffin cases will work fine. Sift 125g wholemeal flour, 125g plain flour, 2 tsp baking powder together and add 100g fairtrade dark muscovado sugar. Throw in a handful of currants and a couple of pinches of nutmeg and cinnamon.
Next in a separate bowl pour in 100ml sunflower oil, 2 beaten free range eggs and 2 tablespoons of milk. Mash in 4 bananas and mix together until all the large pieces of banana have disappeared and you have a lumpy liquid.
Pour the dry ingredients into the liquid and use a large wooden spoon to bring both mixtures together. Mix until you have one lumpy mix, don't worry about it being smooth - over-mix and your muffins might be too heavy.
Put two large tablespoons of mix into each muffin case, then put in the oven for exactly 20 minutes. When ready, remove the muffins from the oven and leave them to set in the tin for a few minutes. Remove from the tin and place on a rack to cool down. To serve, we like to slice them in half and smooth on crunchy peanut butter. Enjoy!
(Adapted from the BBC Good Food Breakfast muffins)
Pre-heat your oven to 180 C and prepare your muffin tin, I made cases using greaseproof paper, but muffin cases will work fine. Sift 125g wholemeal flour, 125g plain flour, 2 tsp baking powder together and add 100g fairtrade dark muscovado sugar. Throw in a handful of currants and a couple of pinches of nutmeg and cinnamon.
Next in a separate bowl pour in 100ml sunflower oil, 2 beaten free range eggs and 2 tablespoons of milk. Mash in 4 bananas and mix together until all the large pieces of banana have disappeared and you have a lumpy liquid.
Pour the dry ingredients into the liquid and use a large wooden spoon to bring both mixtures together. Mix until you have one lumpy mix, don't worry about it being smooth - over-mix and your muffins might be too heavy.
Put two large tablespoons of mix into each muffin case, then put in the oven for exactly 20 minutes. When ready, remove the muffins from the oven and leave them to set in the tin for a few minutes. Remove from the tin and place on a rack to cool down. To serve, we like to slice them in half and smooth on crunchy peanut butter. Enjoy!
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