Denise says:

These muffins are delicious anytime; dessert with custard or ice-cream, packed lunches or as a treat for the children for when they come home from school. They are also an excellent energy-packed quick breakfast fix – good for late risers and reluctant breakfast eaters. I like to make double and freeze one batch for another time. To make the best muffins mix the dry and wet ingredients together until no dry lumps remain. The mixture should not be light or smooth. This is a great recipe for young children to make with help as it is so quick and easy. When cooking with bananas, remember that ripeness equals sweetness and depth of flavour; a cake or muffin made with under ripe fruit will lack true banana character; this is a perfect recipe to use if the bananas in the fruit bowl are beginning to turn. Preparation Time:15 minutes Cooking Time:25 – 30 minutes Makes: 15 muffins Parev Will Freeze

Ingredients:

360g Plain flour 2 teaspoons baking powder 1 teaspoon bicarbonate of soda Pinch of salt 200g chopped walnuts 100g caster sugar 50g muesli 120ml vegetable oil 3 large eggs – lightly beaten 100g honey – any variety 5 large bananas – mashed

Method

1)Pre-heat the oven to 190 C/ 375 F/ Gas mark 5. 2)Line a muffin tin with 15 muffin paper cases. 3)In a large bowl, combine the flour, baking powder, bicarbonate of soda and salt. 4)Stir in the walnuts, sugar and muesli. 5)In a separate bowl, mix the eggs, oil, honey and bananas. Mix the wet ingredients with the dry and stir together until combined. Do not overwork as it is nice to have some texture in the mixture. 6)Spoon the mixture in to the muffin cases, filling three-quarters full. 7)Bake for 25 – 30 minutes or until well risen, golden brown and not sticky in the centre. To serve the stylish way: Remove the cases and pour over custard or serve with a spoonful of your favourite ice cream.
Tagged in: Bananas, breakfast, breakfast, Desserts, Honey, Lunch, Parev, Picnic, Tea, Vegetarian, Walnuts