Banana and walnut muffins 

In Bananas, Food item by Sue Marshall

From BBC Jill Dupleix, Saturday Kitchen 

What you need:
  • 75g/3oz melted butter 
  • 250g/9oz self-raising flower (can use gluten-free) 
  • 1 tsp baking powder 
  • ½ tsp bicarb of soda 
  • pinch of salt 
  • ½ tsp ground cinnamon 
  • ½ tsp ground nutmeg 
  • 115g/4oz caster sugar 
  • 1 tsp vanilla extract 
  • 2 large, ripe bananas 
  • 2 medium eggs 
  • 125ml/4fl oz milk 
  • Handful walnut kernels (if wanted) 
 What to do:
  1. Heat the oven to 190C/375F. Melt butter, allow to cool. Mash the bananas. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir
  2. Beat the eggs, vanilla extract, butter and milk in another bowl. Add the mashed banana and stir 
  3. Make a well in the centre of the dry ingredients and add the egg mixture, stir with a fork (don’t over mix) until it is a lumpy paste. 
  4. Set paper cases into the moulds and spoon in the mixture until almost full. Top with walnut kernels.
  5. Bake 20-25 minutes or until the muffins come away from the side of the pan when touched. Remove and rest the tray on a wire rack mins before handling.  

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