Banana Muffins
75g unsalted butter, melted and cooled
250g self-raising flour
1 tsp baking powder
half tsp bicarbonate of soda
pinch of salt
half tsp of cinnamon
quarter tsp grated nutmeg
115g caster sugar
1 tsp vanilla extract
2 large, ripe bananas, mashed
2 eggs
125ml milk
12 walnut or pecan halves
maple syrup to drizzle, about 3 tbsp
Heat oven to 190C. Line a 12 hole muffin tray with cases.
Sift the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg into a large mixing bowl. Add the salt and sugar. Mix well.
In a jug, whisk the eggs with the vanilla, butter and milk. Add the mashed banana and mix well. Add these wet ingredients to the dry ingredients in the bowl. Don't overmix, it should still look lumpy.
Spoon into the cases and top with a nut and a drizzle of the maple syrup.
Bake for 20-25 minutes. Leave to cool in the tin before removing to cool on a wire rack.
To test whether muffins are cooked, insert a skewer or cocktail stick into the middle of a muffin from the innermost section of the tin. If it comes out clean, they're ready. If there's any wet cake mixture on it, the muffins will need a while longer. Remember baking times given are always approximate as ovens vary.
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Comments
Tasty!
Muffin-tastic!
about time too!