Banana and Black Sesame Muffins

Ingredients

  • 175g self raising flour

  • 50g ground almonds 

  • 1.5 tsp mixed spice 

  • 1 tsp baking powder

  • 50g golden caster sugar 

  • 2 really ripe bananas 

  • 1 large egg (or add another banana)

  • 200ml milk (plant based alternative)

  • 100ml rapeseed oil

  • 10g black sesame seeds

Preparation

1. Heat oven to 200C/180C fan/gas 6. Line  muffin tray with paper muffin cases or grease tray to ease removal after cooking. In a large bowl mash the ripe bananas before beating in the egg lightly with a handheld electric mixer for 1 min.

2. Add the rapeseed oil and milk before beating until just combined then add golden caster sugar and whisk until you have a smooth batter.

3. Combine the rest of the dry ingredients and then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough and no one wants that.

5. Stir in the sesame seeds and test consistency. 

7. Fill muffin cases or tray two-thirds full and bake for 15-20 mins , until risen, golden, firm to the touch and a skewer inserted in the middle comes out clean. 

9. Leave the muffins in the tin to cool for a few mins and transfer to a wire cooling rack.

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