Meals and Courses

  • 150 g (5 oz) self-raising wholemeal flour
  • 150 g (5 oz) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 125 g (4 oz) golden caster sugar
  • 3 large ripe bananas, mashed
  • 1 egg, beaten
  • 75 ml (3 fl oz) water
  • 75 ml (3 fl oz) vegetable oil
  • 75 g (3 oz) carob or plain dark chocolate, roughly chopped

Sift the flours, baking powder, bicarbonate of soda and salt into a large bowl, then add the wheatgerm left in the sieve. Stir in the caster sugar. Mix together the bananas, egg, measured water and oil in a jug, then pour into the dry ingredients and gently mix until just combined. Fold in the carob or chocolate.

Line a 12-hole muffin tin with 12 paper muffin cases and three-quarters fill each with the mixture.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until they are well risen and spring back when you press them. Place on a wire rack to cool.

Like This? Try These
More on Food