Cinnamon Banana Walnut Muffins

Preparation time: 15 minutes; Baking time: 20-25 minutes; Makes: 12 muffins

Ingredients

• 250g (2 cups, 9oz) all-purpose flour \
• 1 teaspoon baking powder
• 1 teaspoon baking soda (bicarbonate of soda)
• ½ teaspoon salt
• ½ teaspoon each ground nutmeg and cinnamon
• 125g (½ cup + 2 tablespoons, 4.5oz) granulated sugar
• 2 eggs
• 1 cup mashed ripe bananas (2 large bananas)
• ¼ cup buttermilk 
• 115g (1 stick, 4oz) unsalted butter, melted
• ½ cup golden raisins
• 25g (2 tablespoons) extra sugar mixed with 1 teaspoon cinnamon for topping
• ½ cup chopped walnuts for topping

Instructions

1. Preheat the oven to 375ºF (190ºC). Line a 12 cup muffin pan with paper cases. Whisk or sift the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the centre,
2. In another bowl whisk together the sugar, egg, bananas, buttermilk and melted butter until well blended.
3. Add the egg mixture to the well and stir until just blended. Gently fold in raisins.
   Spoon the batter into the prepared muffin cases. Sprinkle with cinnamon sugar and walnuts.
4. Bake 23-25 minutes until tops are golden and a toothpick inserted in the centre comes out clean. Transfer to a cooling rack.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Muffins at 375°F (190°C) for 22 minutes.
2. Last Updated: 25th September, 2017

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