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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.
