Recipe from chapter 4.
Ingredients
Makes 12 large, 24 small muffins
Dry Ingredients:
250g/10oz self-raising flour
1 tsp. baking powder
100g/4 oz caster sugar
175g/6oz white chocolate chips
Wet Ingredients:
100g/4oz butter, melted
250ml/10fl oz milk
1 egg, lightly beaten
1 tsp. vanilla extract
2-3 over-ripe bananas – mashed
Topping – 2tsp. Demerera sugar mixed with ½ tsp. cinnamon
Method
Preheat oven to 220ºC /425ºF gas mark 7.
1. Grease a 12-hole muffin tin, or line with paper cases.
2. Mix dry ingredients in a bowl.
3. In a separate bowl, mix wet ingredients.
4. Add the wet to the dry ingredients. Don't over-mix – lumpy is good.
5. Sprinkle sugar-cinnamon topping over each muffin.
6. Bake 15-20 minutes until golden and risen.
7. Remove from oven – allow to cool for
