Mixing, Measuring, Baking
What you need for this recipe:
- 125g self-raising flour
- 50g wholemeal flour
- 15ml spoon (level) baking powder
- 5ml spoon ground cinnamon
- 75g golden granulated sugar
- 100g oats
- 2 apples, peeled and chopped
- 2 medium eggs, beaten
- 200ml semi-skimmed milk
- 2 large ripe bananas, mashed
- 75g butter, melted
- ½x 5ml spoon demerara sugar
- measuring scales
- measuring spoons
- small vegetable knife
- chopping board
- small jug
- paper muffin cases
- Heat the oven to 200°C/gas mark 6. Place deep paper cases in a muffin tin.
- Sift the flours, baking powder and cinnamon into a bowl. Add the sugar and oats, reserving 15ml spoon of oats.
- Peel and chop the apples (carefully removing the pips) and add to the dry ingredients and mix.
- Beat the eggs and milk together in a small jug (wet ingredients).
- Peel, chop and mash up the banana and add the mashed banana with the melted butter to the jug of wet ingredients
- Pour the combined wet ingredients into the bowl of dry ingredients.
- Fold together until combined. Do not over mix or the muffins will be 'heavy'.
- Spoon the mixture into the paper cases.
- Mix the demerara sugar with the reserved oats and sprinkle over each muffin. Bake in the oven for 15–20 minutes, until golden and firm.
Something else to try:
Replace the apples with blueberries, walnuts or cranberries and make a different muffin every day.