I made these to be sold at the school sports day. We’re raising money. Well, we’re always raising money aren’t we? It’s what Mums do. Three different muffin options (these, some carrot ones and a batch of somewhat Autumnal apple ones) served with glasses of orange juice.
I like simplicity. Just three options. Perfect for a morning sports day when decisions should be kept to a minimum; what with needing to focus on which shutter speed works best for photographing the egg and spoon race.
Banana & cinnamon muffins
- 2 large, ripe bananas, mashed
- Milk (about 100 – 150mls)
- 2 large eggs
- 85mls sunflower oil
- 280g plain flour
- 15g baking powder
- 115g castor sugar
- 1 tsp cinnamon
Preheat the oven to 200°C/Gas Mark 6 and line a 12 hole muffin tray with paper cases.
Place the mashed bananas in a jug and then add enough milk to take the mixture up to 300mls. (The amount of milk will depend on the size of the bananas). Add the eggs and oil and beat well with a fork until the mixture is smooth.
In a bowl stir together the flour, baking powder, sugar and cinnamon. Pour the wet mixture over the top and stir with a fork until the muffin batter is just mixed together. What I mean is, don’t over mix it – this isn’t a cake mixture and frankly muffins are a bit tough when over mixed.
Divide the batter between the cases evenly – each one will be almost full. Bake for 15 – 20 minutes until well risen, browned and a toothpick comes out of the middle cupcakes clean. Cool out of the tin on a wire rack. Eat on the day of making or freeze them and remove as needed, defrosting at room temperature.
Do feel free to add dried fruits, 50g porridge oats, some lemon zest or perhaps replacing the cinnamon with mixed spice. Let me know how you get on if you do.
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