Banana & poppyseed muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | ounce | Butter |
| ¾ | cup | Brown sugar |
| 2 | Eggs | |
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| 2 | teaspoons | Ground nutmeg |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Mixed spice |
| ¼ | cup | Milk |
| ¼ | cup | Poppy seeds |
| 2 | larges | Bananas |
| Ground nutmeg (extra) | ||
Directions
Reheat oven to 350øF, prepare pans. Melt the butter in a saucepan. Add sugar & beat until well combined & paler in colour. Beat eggs until thick & pale. Sift flour, b/pdr, measured nutmeg, cinnamon & mixed spice together, add poppy seeds. Mash bananas, add to sugar mixture & stir to combine. Fold sifted ingredients, milk & egg alternately into the banana mixture until just combined. Do not overmix. Spoon into pans, sprinkle tops with nutmeg & bake for about 15 mins. Leave in tin 5 mins before turning out. Makes 12.
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