Banana Muffins With Cinnamon

I finally decided to use-up those overripe bananas that I mentioned in yesterday's blog about how we Brits throw away so many bananas. This tasty muffin recipe makes six delicious breakfast treats as well as a great snack for when you are rushing about and need a boost of energy. Instead of wasting those leftover bananas this weekend, try this!

Ingredients: (makes 6)
125g plain flour
3tbs soft brown sugar
2tsp baking powder
1 egg - beaten
50ml milk
50ml vegtable oil
2 large or three small ripe bananas - roughly mashed

1tbs linseeds
25g self-raising flour
15g butter - softened and cut into cubes
40g demerara sugar
half tsp ground cinnamon
1tbs water

Method:

• Heat the oven to 200'C or Gas Mark 6
• Start by making the topping. Put the linseeds in a blender or food processor and bend for 30 seconds.
• Put he self-raising flour in a bowl and mix in the butter until the mixture looks like fine breadcrumbs. 
• Add the demerara sugar, linseeds and cinnamon, then stir in the water and mix well.
• To make the muffins, mix the plain flour, brown sugar and baking powder in a large bowl, then make a hole in the centre.
• In another bowl, mix the eggs, milk and oil together, then pour into the centre of the flour mixture. 
• Stir until it is just mixed together, then stir in the bananas, but don't mix too much.
• Divide the mixture between 6 paper muffin cases, then sprinkle a little of the topping over each muffin.

• Bake in the oven for 25 to 30 minutes until firm.