Banana Honey Muffins

These muffins are delicious, but definitely not for anybody who is allergic to Banana’s (like Mark).

Depending on the size of your muffin pan this recipe makes about 10 muffins.

I love making these the night before and eating them for breakfast for the next 2-3 days.  They are also great as a teatime snack.

Ingredients:

• 175ml ( ⁷/₁₀ Cups) whole-wheat flour
• 175ml ( ⁷/₁₀ Cups) cake flour
• 150ml ( ³/₅ Cups) rolled oats
• 10ml ( 2 teaspoons) baking powder
• 5ml ( 1 teaspoon) cinnamon
• 2ml ( ²/₅ teaspoon ) salt
• 1 egg
• 175ml ( ⁷/₁₀ Cups) milk
• 2 medium-sized ripe bananas, peeled and mashed
• 60ml ( 4 tablespoons ) margarine
• 50ml ( 3 ¹/₃ tablespoons ) honey

Method:

1. Preheat oven to 200ºC
2. Combine whole-wheat flour, cake flour, rolled oats, baking powder, cinnamon and salt in a bowl.  Stir to mix.
3. Beat egg in a bowl, stir in milk, banana, melted margarine and honey.
4. Pour all at once into flour mixture, stir just until evenly moist.  DO NOT over mix.
5. Spoon into greased muffin-pans, filling each two-thirds full.
6. Bake for 15-20 minutes, or until golden.
7. Loosen muffins around edges of cups with a knife.  Turn out onto a wire rack.
8. Serve hot and spread with Margarine.