This recipe needs ripe bananas -are more easy to mash and is packed full of sweetness and flavour.
Muffins are best eaten on the day but they freeze well too allow them to cool completely then pop in a freezer bag and you can freeze for up to 2 months.
Defrost at room temperature for about 2 hours and you can warm in a low oven 5-10 min.
Ingredients
250 g plain flour
1 tbsp baking powder
1 teaspoon ground cinnamon
130 g sugar
75 g butter chilled and grated
1 egg
175 ml milk
2 medium sized ripe bananas peeled
Method
Preheat oven to 180°c
Line a 12 hole muffin tray with paper muffin cases.
Sit the flour baking powder and cinnamon into a large bowl and stir in the sugar and grated butter.
Stir to coat the butter in the flour mixture.
Beat together the egg and milk and stir into the bowl until just blended.
Dont over mix – it should still be lumpy..
Cut 12 slices from pne of the bananas then mashed the remainder with the other banana.
Fold the mashed banana into the mixture and divide the mixture between the paper cases.
Top each with a slice of banana.
Bake for 20 to 25 minutes until risen golden and firm to the touch.
Serve warm or cold.
tip: I brush a little with apricot jam over them. (optative)
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
