‘Ooh! And switch the oven off while you’re in there—those banana muffins should be ready by now!’
Annie’s words coincided with a strong waft of fresh baking and Bree felt a hollow grumble in the pit of her stomach. Annie Hooten made the best banana muffins within a hundred miles. People came from far and wide for them"
Annie’s Banana Muffins (Chapter 4 ~ Annie Helps Out)
Makes approximately 15 yummy muffins
1oz/25g caster sugar
12oz/340g self-raising flour
Half a teaspoon of salt
2oz/55g butter or margarine
1 teaspoon of vanilla essence
2 medium bananas (mashed)
Pre-heat the oven to 400F/200C (Gas Mark 6)
Lay 15 muffin cases out onto a baking tray
Place the sugar, flour and salt into a mixing bowl
In a separate bowl beat the egg, milk and vanilla essence together
Make a hole at the centre of the dry mixture, and then pour the wet mixture into it
Stir briefly (do not beat all the air out of the mixture though!)
Melt the butter in a small saucepan then add it to the batter. Stir well and don’t worry if it all looks a little bit lumpy, it’s supposed to!
Add the mashed bananas to the sticky mixture and stir again (Annie sometimes adds broken walnuts too for extra crunch!)
Spoon the batter into the muffin cases and bake in the oven for 20-25 minutes, until golden on the top
Remove carefully from the hot oven and leave to cool before tucking in (if you can wait that long!)
Delicious for breakfast served warm with runny honey or creme fraiche…Mmm!