Banana Muffins with Bitton Strawberry & Vanilla Jam
INGREDIENTS
- 375 g self-raising flour
- 250 g caster sugar
- 500 ml milk
- 250 g butter, melted and cooled slightly
- 5 free-range or organic eggs
- 2 ripe bananas, mashed
(or seasonal fruit of your choice)
To serve
French butter
Bitton Strawberry & Vanilla Jam
METHOD
Preheat the oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
Sift the flour and sugar into a large mixing bowl. In a jug, whisk together the milk and eggs until well combined.
Make a well in the center of the dry ingredients and gradually add the milk mixture, stirring until just combined. Pour in the melted butter and mix gently. Fold through the mashed banana until evenly distributed.
Spoon the mixture into the prepared muffin tin, filling each case about three-quarters full.
Bake for 35 minutes, or until the muffins are golden and firm to the touch. Test with a skewer, if it comes out clean, they’re ready.
Serve warm with generous amounts of French butter and Bitton Strawberry & Vanilla Jam.
