I'm always looking out for new snacks for Isabelle so when I overheard these muffins being talked about in the staffroom at school, I knew they would be a great option. The banana and honey in them give them a great natural sweetness without needing to add any sugar (although the recipe does call for it, but I left it out).I have to admit, this recipe is entirely stolen from the Home Economics department of my school...and moreover they actually gave me all the ingredients, which were weighed and measured out! As I'm not a natural baker, that was just perfect for me, and I was delighted when the technician brought me my bag of goodies with the recipe!
Ingredients:
250g plain flour
75g porridge oats
1 tbsp baking powder
1/2 tsp dried nutmeg (or cinnamon to avoid allergies)
2 medium sized, ripe, bananas
1 egg (beaten)
75g vegetable margarine
30g light brown sugar
175ml semi-skimmed milk
3 tbsp runny honey
Method:
1. Combine all the dry ingredients in a mixing bowl
2. Mash the banana, and melt the margarine
3. Add the mashed banana, melted margarine, milk, beaten egg and honey to the dry ingredients and mix until combined
** top tip - run your spoon under the hot tap before scooping your honey out, and it will slide off perfectly **
4. Spoon the mixture into muffin cases so each is 3/4 full - mixture makes 12 muffins
5. Bake for 20 minutes in an oven at 220C, or until they are golden brown
6. Cool on a wire rack
For some reason, I cannot bake muffins that don't stick to the cases. No matter what I do, mine always stick firmly to the muffin case! Hopefully yours won't, however.
Isabelle had a munch and seemed to enjoy them, but as it was just after dinner when I made them she wasn't overly hungry. Simon and I managed to polish off 6 in one evening though, so they are definitely tasty!
