You ain’t seen MUFFINS yet

Gluten free (or with a GF op­tion) ev­ery one. Bake a batch for the cake sale. Pack some for a pic­nic. Serve them at brunchtime. Easy!

The Mail on Sunday - You - - Food Annie Bell -

MAKES 10-12

2 ripe bananas (the riper the bet­ter) peeled 2 medium eggs 80ml sun­flower or ground­nut oil 80ml whole milk 170g ch­est­nut flour 1 rounded tsp bi­car­bon­ate of soda 130g light mus­co­v­ado sugar 30g fudge finely chopped a few banana chips for top­ping (op­tional) ic­ing sugar for dust­ing (op­tional)

Pre­heat the oven to 180C/160C fan/gas 4 and ar­range 10-12 muf­fin cases or wrap­pers in a muf­fin tin or two. Coarsely mash the bananas in a medium bowl, then add the eggs, oil and milk, and whisk to­gether un­til evenly blended.

Whiz the flour, bi­car­bon­ate of soda and sugar in a food pro­ces­sor un­til free of lumps and blended, then tip this into a large bowl. Pour the wet in­gre­di­ents over the dry and stir to a lumpy mix­ture.

Fill the cases by two thirds, evenly scat­ter over the fudge and, if wished, a cou­ple of banana chips per muf­fin. Bake for 25-30 min­utes un­til risen and firm. Trans­fer to a rack to cool. They keep well loosely cov­ered un­til the fol­low­ing day. Dust with ic­ing sugar shortly before serv­ing if wished.

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