Banana and Lemon Muffins
Over a year ago
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Ingredients
- 85g/3oz honey-dipped dried banana chips
- 140g/5oz Self-raising flour
- 2 tsp baking powder
- 1 lemon. finely grated zest of
- 4 tbsp Light Muscovado sugar
- 5 tbsp milk
- 1 Egg - beaten
- 50ml/2fl oz sunflower oil
- 4 tbsp icing sugar
Accompaniment
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Method
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1
Preheat the oven to 200C/Gas 6/fan oven 180C. Lightly oil seven cups of a muffin tin or line with deep paper cases. Break 50g/2oz of the banana chips into pieces. Suft together the flour and the baking powder. Stir in the zest, sugar and the broken dried banana chips.
Whisk together the milk, egg and oil. Mash the bananas with 1 tablespoon of lemon juice. Fold carefully into the dry ingredients with the egg mixture (do not overwork it). Divide the mixture between the muffin cups/cases, not quite filling them. Bake for 20 minutes until risen and firm. Leave for a few minutes, then transfer to a wire rack to cool.
Sift the icing sugar into a bowl. Blend with 1-2 tablespoons of the remaining lemon juice. Drizzle over the muffins, decorate with the remaining whole banana chips.
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