Banana, Pecan and Pumpkin Seed Muffins

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

Americas
Dessert
Vegetarian

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

Ingredients

Method

Photos