Name: Banana, Pecan and Pumpkin Seed Muffins
Yield: Makes 12 large muffins
Cuisine: Americas
Ingredients: 125 g (4½ oz) caster sugar; 90 ml (3 fl oz) sunflower or groundnut oil; 80 ml (2½ fl oz) full-fat milk; 1 large free range egg, beaten; 1 tsp baking powder; 280 g (10 oz) plain flour; 1 tsp bicarbonate of soda; ½ tsp salt; 3 large ripe bananas (weighing about 450 g/1 lb., mashed; 40 g (1½ oz) pumpkin seeds, plus extra for sprinkling; 85 g (3 oz) pecans, halved (optional)

Preparation info

Makes
12
large muffins

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

Anything to do with nuts is up my street; I’m a nutty guy! These are best eaten on the day they are made. Try them with Clarendon’s Mud.

Ingredients

280 g (10 oz) plain flour
1 tsp baking powder

Method

Preheat the oven to 190°C/375°F/gas mark 5.
Sift the flour, baking powder, bicarbonate of soda and salt into a big bowl. In a separate bowl, mix together the bananas, sugar, egg, milk and oil.
Now add the wet ingredients to the dry and stir unti