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
280g self-raising flour
1tsp baking powder
2tbsp poppy seeds
2 medium-sized ripe bananas
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.
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