Meals and Courses

  • 75 g (3 oz) butter, melted
  • 2 tablespoons clear honey
  • 1 egg, beaten
  • 150 ml (¼ pint) full-fat milk
  • 1 large banana, roughly chopped
  • 175 g (6 oz) self-raising flour
  • 75 g (3 oz) oats
  • 1 teaspoon baking powder
  • 25 g (1 oz) ground almonds
  • 25 g (1 oz) flaked almonds

Mix together the butter, honey, egg and milk in a jug. Put the banana, flour, oats, baking powder and ground and flaked almonds in a large bowl. Pour in the milk mixture and quickly mix together all the ingredients to give a fairly lumpy mixture (this will give the muffins their lightness).

Line a 12-section muffin tin with paper cases and spoon in the batter. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until golden. Serve with butter and honey. Leftover muffins can be frozen or stored in an airtight container for three days.

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