INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas mark 6. Put 6 paper muffing
cases into a muffin tin or place 12 paper cake cases into a patty/bun
tin.
Place the flour, sugar and spice into a large mixing bowl. Add the
margarine and using a fork, mash it into the flour until evenly
blended.
Mash the banana using a fork and stir into the flour mixture.
Using a mixing spoon add the eggs, syrup and milk to the flour
mixture and beat until evenly mixed. The mixture at this stage is
quite moist and of a soft dropping consistency. (This means the
mixture will drop easily off the spoon when the spoon is held up).
Using two spoons divide the mixture between the paper cases filling
each one to the top of the case.
* Place the muffin tray or patty/bun tin straightaway on the middle
oven shelf and bake for 10-15 minutes for the smaller muffins, 15-20
minutes for the large muffins until the muffins are golden brown,
well risen and firm to the touch.
* Remove from the oven and place the muffins onto a wire rack to
cool. The muffins are best eaten warm with butter and drizzled with
maple syrup.
Variations:
Cherry and coconut:
Replace the mixed spice and banana with 125g (4oz) dessicated coconut
and 150g (5oz) glace cherries, cut into quarters. Omit the maple
syrup and use a total of 200ml (7fl oz) milk.
Lemon and sultana:
Add the finely grated rind of 1 lemon and 150g (5oz) sultanas to the
flour and margarine with 50g (2oz) caster sugar, mix in the juice of
the lemon with the eggs and 150ml (1/4 pint) milk.
Converted by MC_Buster.
NOTES : Served warm these light and moist muffins make a delicious
addition to afternoon tea, a picnic or a lunch box.
Converted by MM_Buster v2.0l.

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