Try these lovely moist muffins. Ready in just 30 minutes!

Makes 12 muffins
Time required
30 mins Per muffin: 274 Kcal
11g fat (6.4g saturated)
Suitable for vegetarians
Suitable for freezing

Self-raising flour 300g (11oz)
Baking powder 1 tsp
Bicarbonate of soda ½ tsp
Ground cinnamon ½ tsp
Demerara sugar 200g (7oz)
Full fat milk 300ml (½ pint)
Butter 125g (4½oz), melted
Eggs 2
Peeled bananas 200g (7oz) (about 2), finely chopped

1 Preheat the oven to 200°C/400°F/Gas 6 and line a 12-hole muffin tin with paper cases. Sift together all the dry ingredients, except the sugar, into a bowl and lightly mix together. Then add the sugar and mix into the flour.

2 Whisk together the milk, melted butter and eggs in a jug. Stir in the chopped banana. Gently fold the liquid into the dry ingredients, taking care not to overmix.

3 Divide the batter between the muffin cases and bake for 15–20 minutes or until well risen and golden. Serve warm or cold.

Cook’s tip. If you don’t have a banana to hand, try this recipe with the same weight of frozen raspberries or blueberries or even a mixture – don’t let them thaw.

Recipe taken from Take a Box of Eggs, Dairy Cookbook.