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1
Preheat the oven to 350 degrees F. Combine the lowfat milk and vinegar in a small bowl, and allow to stand for 10 min.
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2
Meanwhile, lightly grease a 6 c.
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3
(large size) or possibly 12 c. (standard size) muffin pan.
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4
Sift the flour, baking pwdr, and salt into a large bowl.
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5
In a separate bowl, lightly beat the Large eggs with the maple syrup.
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6
In another bowl, using an electric mixer, cream the butter with the sugar till pale and fluffy.
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7
Add in the egg mix, little by little, and beat till smooth.
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8
The mix should have the consistency of mayonnaise.
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9
Gradually mix in the sifted dry ingredients alternately with the lowfat milk mix.
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10
Mix till just combined.
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11
Gently mix in the banana chunks.
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12
Working quickly, divide the batter proportionately among the prepared muffin c. and sprinkle the tops with the raw sugar.
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13
Bake for 25-30 min for large muffins, or possibly 15-20 min for standard-size muffins, or possibly till well risen and golden brown.
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14
Test if they are cooked through by inserting a wooden skewer: when withdrawn there should be just a few moist crumbs on it.
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15
Allow the muffins to cold in the pans for a few min before serving.
