Banana Muffins
(1) 10oz/280g plain flour
2 teaspoons baking powder
4-5oz/110-140g sugar
(2) 3 fluid oz/90ml corn oil
2 fluid oz/60ml milk or water
1 egg
(3) 3 large, well-ripened bananas
Put (1) in a bowl and stir a bit to get rid of the any lumps. (Forget the sieve.)
Put oil and milk in measuring jug, then add egg and mix with a fork.
Mash bananas (I use the baby blender) and add to (2)
Make a well in (1) pour in (2 & 3) and stir just enough to mix.
Grease muffin tins (I use corn oil and a pastry brush) or you can use paper baking
cases. Fill tins/cases and sprinkle with a little brown sugar.
Bake at (180°C) for 15-20 minutes or until lightly browned and springy to the touch.
Words of Wisdom
The riper the bananas, the more flavour the muffins will have. Manky brown bananas are ideal. Incidentally you can also freeze bananas in their skins. They don?t look nice but bake well, if you remember to defrost them, that is.
You can use wholemeal flour. A mixture of half wholemeal and half white will keep the texture lighter.
Baking times and temperatures depend very much on your oven. Fan-assisted ovens will cook quicker. Bigger muffins will take longer than mini ones.
Don?t overmix your mixture (not always easy with eager helpers) and don?t leave the mixture waiting to be cooked.
You can add raisins, chocolate chips (Smarties don?t work) or nuts, around 2-3oz/60-85g).