Banana Buttermilk Muffins

I love muffins. When I used to work in the city my bus stop was right next to a Muffin Break and believe me there is nothing more tempting at the end of a horrible day than a big fat muffin! These days I don't make them very often but after today's taste test that might change. I couldn't find a recipe that exactly suited the ingredients and quantities I had so I made up my own. The combination of raw and brown sugars gives a rich caramel colour and flavour that complements the banana perfectly. Next time I plan on making them with a proper streusel topping but for a shortcut, the extra brown sugar makes a lovely crunchy top.

Banana Buttermilk Muffins
A food. baby original

2 cups plain flour
3 ts baking powder
1 ts bicarb soda
pinch of salt
3 ts cinnamon
1/2 cup raw sugar
1/4 cup brown sugar
1 egg
1 cup buttermilk
125g butter, melted
1 1/2 very ripe bananas, mashed
approx 1/3 cup brown sugar, extra

Preheat oven to 200 deg. Line a 12 cup muffin tray with paper liners.

In a large bowl combine the flour, baking powder, bicarb, salt, raw sugar and brown sugar. Stir to combine. In a small bowl combine the buttermilk, egg and melted butter and whisk to combine.

Add the liquid ingredients to the flour mixture and stir with a fork a few times. Then add the mashed banana and continue to stir until it only just comes together. Be careful not to overmix!

Spoon the mixture in the prepared trays. I used jumbo trays and filled each cup just barely halfway. Using the extra brown sugar, sprinkle a little (or a lot!) on top of each muffin.

Bake at 200 deg for 10 mins then swap the trays if you need to and bake for a further 10 minutes at 180 deg.

Cool in the tins for a few minutes before turning out onto a rack.

Enjoy!