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BANANA MUFFINS
MAKES 12
100G RAISINS
GRATED RIND AND JUICE 2 ORANGES
250G PLAIN WHOLEMEAL FLOUR
50G WHEATGERM
6 TBSP CASTER SUGAR
4 TSP BAKING POWDER
PINCH OF SALT
1 EGG BEATEN
100ML MILK
100ML SUNFLOWER OIL
4 RIPE BANANAS APPROX 450G PEELED WEIGHT
FOR THE TOPPING
10 TBSP ORANGE MARMALADE
100G DRIED BANANA CHIPS
100G ROUGHLY CHOPPED WALNUTS
- Line 12 muffin tins with paper cases. Heat oven to 200c/fan 190c/400f/gas 6.Place raisins in a bowl with orange juice and leave to soak for 1 hour.
- Mix the flour, wheatgerm, sugar, salt, baking pwder and orange rind together in a bowl. Make a well in the centre.
- In another bowl, combine the egg, milk and oil. Pour into the flour mixture, and stir until just mixed. Drain the raisins, reserving 30ml(2 tbsp) of the juice. Roughly mash the banana and stir into the mixture with the raisins. Be careful not to over mix.
- Two thirds fill each muffin case with the mixture and bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean.
- For the topping, gently heat the marmalade, with the reserved orange juice until melted. Simmer for 1 minute then add the banana chips and chopped walnuts, spoon a little on top of each muffin while still warm.