Banana and Poppy Seed Muffins

Now these have to my most favourite muffins and probably the one recipe I bake over and over again. If you have some uneaten ripe bananas in your fruit bowl then this recipe is for you.

Makes 8 – Ready in 45mins

125g butter, softened
2 eggs
280g self-raising flour
1tsp baking powder
2tbsp poppy seeds
2 medium-sized ripe bananas
1-2tbsp milk

1. Preheat the oven to 180c/gas 4. Line 8 holes of a muffin tin with paper cases or squares of baking paper. Place the softened butter, sugar, eggs, flour, baking powder and poppy seeds in a bowl. Using a food mixer or a wooden spoon, beat together until the mixture is soft and creamy.

2. Peel and mash the bananas with the back of a fork and stir into the cake mixture. Add just enough milk to make the mixture soft enough to easily fall from a spoon.

3. Spoon into the muffin cases, dividing the mixture evenly and bake in the oven for about 25 minutes until golden, firm and springy to the touch. Serve warm or cold.

I sometimes like to add a handful of raisins to the mixture, something to bear in mind if you like raisins. Also although the recipe says it makes 8, I usually find it can make up to 12.

To download your free recipe card simply right click on the image below and save to your computer.

Banana and poppy seed muffins

4 responses to “Banana and Poppy Seed Muffins

  1. Recipe cards, what a great idea. Totally in love with this and can’t wait for the next one – here’s hoping it doesn’t contain bananas! xxx

    • hahaha I’ll be sure to do a banana free recipe next time…I’ve started something now with this recipe card idea, now I have to create more, at least it’s a good excuse to bake something sweet!

  2. Pingback: Blog Love – Day 19 | Lau's Rambling Corner·

  3. Pingback: How to make banana cake | frogandcount·

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