Banana Muffins

Ingredients

• 1 x 400g packet Traditional English Tea Cake mix
• 2 eggs
• 80g softened butter, chopped
• 1/3 cup (80ml) milk
• 3/4 cup mashed banana (about 2 medium ripe bananas)
• 1/4 cup sultanas
• 1 tbs melted butter

Method

1. Preheat oven to 200°C (180°C fan forced). Line 12 x 1/2 cup muffin tins with paper cases.
2. Place packet cake mix (reserve cinnamon sachet), eggs, butter and milk into the large bowl of an electric mixer. Beat on low speed until ingredients are moistened, then beat on medium for 2 minutes.
3. Stir in banana and sultanas until well combined. Divide mixture evenly between muffin pans, only filling to three-quarters full. Bake for 18-20 minutes until golden and cooked when tested.
4. While still warm, brush tops of muffins with melted butter and sprinkle with the cinnamon topping sachet.

Notes

• 
  Tip: You'll get better results if you centre the cake tin in the oven. To do this, position the oven rack in the lower part of the oven, so that when you put the cake in the top of the cake is in the middle.

Ingredients

• 3 cups self-raising flour
• 1 1/4 cups milk
• 1 egg, lightly beaten
• 90g butter, melted
• 1/2 cup firmly-packed brown sugar
• 1 teaspoon ground cinnamon
• 2 small bananas, peeled, mashed (see note)
• Cream cheese and honey, to serve

Method

1. Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity non-stick muffin pan.
2. Sift flour into a large bowl. Add brown sugar and cinnamon and stir to combine. Make a well in the centre. Combine milk, egg and butter in a jug. Add mashed banana with the milk mixture. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).
3. Spoon mixture into muffin holes until three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.
4. Cut muffins in half. Fill with cream cheese and honey. Sandwich with muffin tops. Serve.

Ingredients

• 2 cups self-raising flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 1/2 cup caster sugar
• 1 cup mashed banana
• 1 egg, beaten
• 3/4 cup buttermilk
• 140g can diced apple

Method

1. Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan or line with paper cases. Sift flour, cinnamon, baking powder and bicarbonate of soda into a large bowl. Add sugar and stir until well combined.
2. Place banana, egg and buttermilk into a jug. Whisk with a fork to combine.
3. Add banana mixture and apple to dry ingredients. Gently fold all ingredients together until just combined.
4. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes. Allow to stand for 5 minutes before turning onto a wire rack. Serve warm.

Ingredients

• Vegetable oil, for greasing
• 2 overripe bananas
• 2 tbs Capilano honey
• 1 1/2 tbs polyunsaturated vegetable oil
• 185mls (3/4 cup) low-fat milk
• 160g (1 cup) wholemeal self-raising flour, sifted
• 75g (1/2 cup) white self-raising flour, sifted

Method

1. Preheat oven to 200°C.
2. Brush 9 medium (125mls/1/2-cup) muffin pans with oil to lightly grease.
3. Mash the bananas in a large bowl with a fork or potato masher. Add the honey, oil and milk and mix well. Add the flours and mix together quickly with a large metal spoon. Don't overmix; it doesn't matter if the batter is a little lumpy.
4. Spoon mixture into the prepared muffin pans and bake in the preheated oven for 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm or at room temperature.