Banana And Maple Syrup Muffins Recipe

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   Preheat the oven to 200 C, 400 F, Gas mark 6.

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   Put 6 paper muffing cases into a muffin tin or possibly place 12 paper cake cases into a patty/bun tin.

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   Place the flour, sugar and spice into a large mixing bowl.

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   Add in the margarine and using a fork, mash it into the flour till proportionately blended.

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   Mash the banana using a fork and stir into the flour mix.

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   Using a mixing spoon add in the Large eggs, syrup and lowfat milk to the flour mix and beat till proportionately mixed.

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   The mix at this stage is quite moist and of a soft dropping consistency.

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   (This means the mix will drop easily off the spoon when the spoon is held up).

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   Using two spoons divide the mix between the paper cases filling each one to the top of the case.

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    * 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.

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    * Remove from the oven and place the muffins onto a wire rack to cold.

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    The muffins are best eaten hot with butter and drizzled with maple syrup.

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    Variations:Cherry and coconut:Replace the mixed spice and banana with 125g (4oz) dessicated coconut and 150g (5z) glace cherries, cut into quarters.

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    Omit the maple syrup and use a total of 200ml (7fl ounce) lowfat milk.

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    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.

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    NOTES : Served hot these light and moist muffins make a delicious addition to afternoon tea, a picnic or possibly a lunch box.

* Per serving · 4 servings · Values may vary.