Banana muffins

Name: Banana muffins
Yield: Makes ten
Ingredients: 3 tbsp vegetable oil; 150 g (5¼ oz) raw sugar; 250 ml (9 fl oz) buttermilk or milk; 250 ml (9 fl oz) buttermilk or milk; ¼ tsp ground cloves; ½ tsp ground cinnamon; 2 eggs; ¼ tsp ground nutmeg; 1 ripe banana, diced; pinch of salt; 80 g (3 oz) bran; 200 g (7 oz) plain white flour; 2 tsp baking powder

Preparation info

Makes
ten

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Buttermilk - originally the milk left after cream is churned into butter - gives these muffins a nicely sour tang, balanced by sweet bananas. Like all muffins, these are better warm from the oven than cold. They team very nicely with baked rhubarb (Pantry).

Ingredients

200 g (7 oz) plain white flour
2 tsp baking powder

Breakfast
Vegetarian
Baking

Method

Sift flour, baking powder and salt together in a bowl. Add bran and spices, and mix well. Beat eggs, sugar, oil and buttermilk together, in a second bowl. Add banana and stir. Make a well in the centre of the dry ingredients, and add the egg mixture, stirring roughly with a fork, without over-mixing.

Pour or spoon batter into lightly buttered muffin tray cups or individual muffin cases,