Meals and Courses

Ingredients
  • 200 g (7 oz) unbleached plain flour
  • 35 g (1½ oz) bran
  • 75 g (3 oz) soft dark brown sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon ground mixed spice (optional)
  • 200 ml (7 fl oz) buttermilk
  • 2½ tablespoons groundnut oil
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 small, very ripe bananas, peeled and mashed
Directions

Mix together the dry ingredients in a large bowl. Stir together the remaining ingredients in a separate bowl, then pour the wet ingredients on to the dry mixture and stir with a large metal spoon until just combined.

Spoon the mixture into a lightly greased large, 12-hole nonstick muffin tray, or alternatively, a 6-hole tray, and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–22 minutes or until risen and golden and a skewer inserted into the centres comes out clean.

Transfer to a wire rack to cool slightly. Serve the still-warm muffins with glasses of freshly squeezed fruit juice, if liked.

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