Banana and raspberry muffins

The moister the better when it comes to my muffins. Now, now… I can’t stand (see: will eat at a slightly reduced rate), crisp or thick cakes or muffins. My banana and raspberry muffins are light and fluffy and a tad on the zingy side. They even taste a bit healthy and there’s not too much sugar or badness in this recipe so you could enjoy it at breakfast (or is that the wannabe American in me?) or if you’re watching what you eat and fancy some sweetness…

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Makes 18

3 large ripe bananas

3/4 cup sugar

1 egg, slightly beaten

1/3 cup melted butter

1/4 cup milk

1/4 cup Greek yoghurt

1 cup raspberries

1 teaspoon baking powder & 1 teaspoon of bicarb of soda

1/2 teaspoon salt

1 1/2 cups flour

Firstly mash your bananas in a bowl. They need to resemble baby food with no big lumps so I tend to chop each banana in to about ten slithers and then mash with a fork.

Beat your egg gently just to break it up a bit in a mug and tip it in to your banana bowl with the sugar. Then add the melted butter, yoghurt and milk (this really helps to keep the muffins moist), and raspberries. I’ve tried this recipe a few times and I really like mashing a few of the raspberries to make them burst with colour and ooze extra sweetness while keeping a few whole.

Give it all a good mix before popping in to 12 lightly buttered muffin cases – it fills the big ones but you can always make more muffins in smaller cases if you’re trying to be good.

Bake at around 275 for 20-25 minutes. Your muffins should look lightly browned on top but still a little pale on the sides.

Leave to cool for 10 minutes (if you can!) and then gobble up. These don’t keep as well as some muffins, I suppose because of the fresh fruit and yoghurt, so be sure to tuck in to them in the first few days to get the full effect. If you’re serving your delicious muffins for dessert these taste great with that posh Madagascar vanilla ice cream with the bits in or a dollop of creme fraiche and a little lemon juice.

Psst… why not add a raspberry topper? I added a heart-shaped strawberry to some of mine – great for Mother’s Day or giving to loved ones. Alternatively, try a dollop of Nutella in the middle of your mixture once it’s in the case or use the same measurements but pour your mixture into a loaf dish and sprinkle with chocolate drops. The possibilities are endless…

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Freelance writer, eater, drinker and cook living in London.

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