Banana Bread Muffins
This recipe is an adaption from John Barrowman, with the usual pumpkin spice tweaks!
285g plain flour
1 tsp bicarbonate of soda
½ tsp salt
225g caster sugar
2 free-range eggs
4 ripe bananas, mashed
85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
1 tsp vanilla extract
Preheat the oven to 180C
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
Put muffin liners in a tray
Transfer to the oven and bake for about 20mins or until a toothpick comes out clean.
Remove from the oven and cool in the tray for a few minutes, then turn out onto a wire rack to cool completely before serving.