100g | 3½oz raisins
150ml | 5fl oz milk
1 large egg
75ml | 3fl oz sunflower oil
2 ripe bananas, peeled (225g | 8oz peeled weight)
1 Pre-heat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin tin with paper muffin cases.
2 Mix the flour, bran, sugar, baking powder, salt and raisins together in a bowl.
3 In a jug lightly whisk together the milk, egg and oil with a fork. Pour the wet ingredients onto the dry ingredients and gently stir together until just blended.
4 Mash up the bananas with a fork and add to the muffin mixture. Don’t over mix.
5 Spoon the mixture evenly into the muffin cases and bake for 20–25 minutes or until a cocktail stick inserted into the centre of one comes out clean.
Yes, we all know children love sweet things, but that doesn’t mean we need to pump them full of artificial sweeteners, colourings and additives to present them with fun food. These muffins will help satisfy their cravings for something naughty without compromising your food standards. Because many of these may well be made for birthday parties, or for when friends come round, I’ve kept the muffin size small. Why waste big muffins on little appetites when you can make them mini? If they’re a hit the children can come back for more.
Chocolate chip muffins
Let your imagination go to give you endless variations on this recipe. Although I suggest chocolate chips, why not substitute your favourite chocolate of the moment. If you like chocolates with a honeycomb centre or squidgy toffee, they’re worth a try. Cut them into tiny chunks, the size of your little fingernail (you may find it less messy doing this if they’ve been chilled a little first), then you can be the judge of how successful your chosen confectionery is.
MAKES 12 PATTY TIN SIZED MUFFINS / READY IN 30 MINUTES
150g | 5oz plain flour
5ml | 1 tsp baking powder
75g | 3oz golden caster sugar
50g | 2oz milk chocolate chips
150 ml | 5fl oz soured cream
1 medium egg
60ml | 4 tbsp sunflower oil
1 Pre-heat the oven to 190°C/375°F/gas 5. Line a 12-hole patty tin with paper cases.
2 Sift the flour and baking powder into a bowl and add the sugar and chocolate chips and stir to combine.
3 Put the soured cream, egg and sunflower oil into a jug and mix together with a fork until smooth.
4 Stir the wet ingredients into the dry until just combined.
5 Spoon the mixture into the paper cases and bake for 6-8 minutes until the muffins are well risen, pale golden and a cocktail stick inserted into the centre comes out clean.
Crunchy peanut butter muffins
Before you offer these to any children, do check that they’re not allergic to nuts.
MAKES 24 MINI-MUFFINS / READY IN 25 MINUTES
150g | 5oz plain flour
5ml | 1 tsp baking powder
100g | 3½oz golden caster sugar
Pinch of salt
90ml | 6 tbsp crunchy peanut butter
100 ml | 4fl oz sunflower oil
1 large egg
175ml | 6fl oz skimmed milk
1 Pre-heat the oven to 200°C/400°F/gas 6. Line mini-muffin tins with 24 paper mini-muffin cases.
2 Sieve the flour, baking powder, sugar and salt together into a bowl.
3 In a large jug mix the peanut butter, oil, egg and milk together with a fork.
4 Pour the wet ingredients into the dry, stir gently together to combine.
5 Spoon into the paper muffin cases. Bake for 7 minutes or until the muffins are firm, risen and golden, and a cocktail stick inserted into the centre comes out clean.
Banana and honey muffins
This is a great way to use up over-ripe bananas. Because the bananas are squishy, you can get away with not using any eggs.
MAKES 24 MINI-MUFFINS / READY IN 30 MINUTES
150g | 5oz plain flour
7.5ml | 1½ tsp baking powder
2.5ml | ½ tsp bicarbonate of soda
1.25ml | ¼ tsp ground cinnamon
75 ml | 3fl oz sunflower oil
60ml | 4 tbsp runny honey
50ml | 2fl oz semi-skimmed milk
2 small ripe bananas, peeled and mashed (150g | 6oz peeled weight)
1 Heat the oven to 190°C/375°F/gas 5. Line 24 mini-muffin tins with paper mini-muffin cases.
2 Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a bowl.
3 In a large jug, mix together the oil, honey and milk with a fork.
4 Pour the wet ingredients onto the dry and gently stir together with the mashed bananas.
5 Spoon into the mini-muffin cases and bake for 8–10 minutes until risen and firm.
6 Eat whilst warm or cool on a wire rack.
Cook’s tip: Whiz up the bananas with a hand blender for a speedy way to make them really smooth.
Chocolate muffins
These have a sweeter taste rather than being really chocolatey, and are so easy that children can make them too.
MAKES 17 PATTY TIN SIZED MUFFINS / READY IN 25 MINUTES
100g | 3½oz butter
225g | 8oz plain flour
30ml | 2 tbsp cocoa
15ml | 1 tbsp baking powder
125g | 4oz light muscovado sugar
Pinch of salt