Banana and Muscovado Muffins

Makes 10
Prep 10 minutes
Cook 20 minutes

Ingredients

• Juice 1/2 lemon
• 2 bananas, cut in half lengthways then sliced
• 140g wholemeal flour
• 100g self-raising flour
• 1 1/2 tsp baking powder
• 1/4 teaspoon ground cloves
• 175g Billingtons Dark Muscovado sugar
• 85g butter, melted
• 100ml milk
• 1 egg, lightly beaten

Method

1 Preheat oven to 180C. Line a muffin tray with paper cases.

2 Put the lemon juice in a small bowl, and then add the banana, stirring to coat in the lemon juice.

3 Place the self-raising flour, wholemeal flour, baking powder, ground cloves, and Billingtons Dark Muscovado sugar into a bowl. Then mix together, taking care not to break up any lumps of Muscovado sugar.

4 In another bowl, beat together the melted butter, milk and egg.

5 Pour the wet ingredients into the dry, and then mix briefly. Add the banana and lemon juice and mix briefly again – do not over mix.

6 Divide between the paper cases, and bake for 20-22 mins until risen and golden. Serve warm or cool.

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