Muffins are easier to make than cakes, so these are ideal for little fingers.
(6 votes)
Cook: 50 Mins
Serves: 10
Price: 33p per serving
Nutritional Information
Each 150g serving contains
Energy
1746kj
417kcal
1746kj
417kcal
21%
Fat
19.3g
19.3g
Med
28%
28%
Saturates
10.2g
10.2g
Med
51%
51%
Sugars
32.8g
32.8g
High
36%
36%
Salt
0.8g
0.8g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
1164kj/278kcal
Typical energy values per 100g:
1164kj/278kcal
Ingredients
250g wholemeal self-raising flour
1 and 1/2 level tsp baking powder
1 level tsp mixed spice
125g light soft brown sugar
50g sunflower seeds
100g dates (cut into raisin-size pieces)
2 large free range eggs
2 large very ripe bananas
75g butter, melted and left to cool slightly
125ml semi-skimmed milk
1/2 tsp Asda Extra Special Vanilla Extract
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Line 10 muffin tray cups with paper muffin cases. Sift the flour, baking powder and mixed spice into a large bowl. Add the bits of bran left in the sieve. Stir in the brown sugar, sunflower seeds and dates
2
Lightly beat the eggs with a fork in a small bowl. Peel the bananas and put them in another bowl. Mash them with a fork and add to the eggs with the melted butter, milk and vanilla extract.
3
Add the liquid mixture to the flour mixture and stir with a spoon until you have a lumpy mixture. Don’t over mix or you will spoil them.
4
Spoon into the paper cases and bake for about 25 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.