Banana And Maple Syrup Muffins Recipe
Servings: 6
Ingredients
- 250 gm Self raising flour, (8oz)
- 25 gm Soft light brown sugar, (1oz)
- 1 tsp Mixed spice
- 50 gm Soft margarine, (2oz)
- 1 lrg Ripe banana
- 2 med Size Large eggs, beaten
- 2 Tbsp. Maple syrup
- 4 Tbsp. Lowfat milk
Directions
- Preheat the oven to 200 C, 400 F, Gas mark 6. Put 6 paper muffing cases into a muffin tin or possibly place 12 paper cake cases into a patty/bun tin.
- Place the flour, sugar and spice into a large mixing bowl. Add in the margarine and using a fork, mash it into the flour till proportionately blended.
- Mash the banana using a fork and stir into the flour mix.
- Using a mixing spoon add in the Large eggs, syrup and lowfat milk to the flour mix and beat till proportionately mixed. The mix at this stage is quite moist and of a soft dropping consistency. (This means the mix will drop easily off the spoon when the spoon is held up).
- Using two spoons divide the mix between the paper cases filling each one to the top of the case.
- * Place the muffin tray or possibly patty/bun tin straightaway on the middle oven shelf and bake for 10-15 min for the smaller muffins, 15-20 min for the large muffins till the muffins are golden, well risen and hard to the touch.
- * Remove from the oven and place the muffins onto a wire rack to cold. The muffins are best eaten hot with butter and drizzled with maple syrup.
- Variations:Cherry and coconut:Replace the mixed spice and banana with 125g (4oz) dessicated coconut and 150g (5z) glace cherries, cut into quarters. Omit the maple syrup and use a total of 200ml (7fl ounce) lowfat milk.
- Lemon and sultana:Add in the finely grated rind of 1 lemon and 150g (5z) sultanas to the flour and margarine with 50g (2oz) caster sugar, fold in the juice of the lemon with the Large eggs and 150ml (1/4 pint) lowfat milk.
- NOTES : Served hot these light and moist muffins make a delicious addition to afternoon tea, a picnic or possibly a lunch box.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 76 | 27% |
| Total Fat 8.58g | 11% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 1.24g | |
| Cholesterol 55mg | 18% |
| Sodium 632mg | 26% |
| Potassium 162mg | 5% |
| Total Carbs 43.8g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 10.62g | 7% |
| Protein 6.34g | 10% |
