Banana and Sultana Muffins

This is great way to use up those bananas that always seem to be left to go brown. Quick and easy to make when you have a spare half hour in the kitchen.  I always have a selection of muffins on the go for our guest breakfasts and this is one of the favourites.   

​Ingredients 
Makes: 12 muffins normal size or make 24 mini muffins for a small healthy snack.  

• 85g (3oz) butter or sunflower spread
• 85g (3oz) light brown sugar
• 170g (6oz) self-raising flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon bicarbonate of soda
• 1 medium egg, beaten
• 2 medium very ripe bananas
• 114g (4oz) sultanas

 
Method

1. Preheat the oven to 180 C / Gas 4.
2. Cream butter and sugar together in a bowl till light and fluffy.
3. Sift flour, cinnamon and soda together in a separate bowl.
4. Add egg and a spoonful of the flour mixture to the butter and sugar. Beat well.
5. Mash the bananas with a fork in a separate bowl, add to main mixture and stir in.
6. Stir in the rest of the flour mixture and mix well. Add the sultanas, stir in and beat to mix thoroughly.
7. Divide mixture between 12 muffin cases. Bake until a skewer comes out clean, about 20 minutes.
8. To freeze, place baked muffins in plastic container and place in freezer. Thaw at room temperature for a couple of hours.

Tip
If you want to make this recipe as a loaf, place the mixture in a greased loaf tin and bake at 180 C for about 45-50 mins . Cover top with foil if it starts to look too brown.  I sometimes also add a handful,l of oats for added fibre.  

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