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DESSERTS

Crunchies Banana muffins

THE BEAUTY OF THIS RECIPE IS THAT IT TAKES MINUTES TO MAKE – WHICH
IS IDEAL BECAUSE IT IS IMPOSSBLE TO EAT JUST ONE! A HEALTHY AFTERNOON SNACK THAT GOES GREAT WITH A CUP OF TEA

Preparation time: 10 minutes 3 tbsp golden syrup Preparation time: 20 minutes 1 tbsp water
Cooking time: 15-20 minutes 2 cups oats Cooking time: 20-25 minutes 1 tsp vanilla essence
Serves 8 1 cup desiccated coconut (10-15 minutes for mini muffins) 1 tsp nutmeg powder
1 cup cake flour Makes 4-5 large muffins or 12 mini muffins 1 cup cake flour
You will need: 1 cup sugar ½ tsp salt
1 tbsp bicarbonate of soda
200g margarine A pinch of salt You will need:
¾ cup sugar For the topping:
115g margarine 3 tsp dark brown sugar
Method 1 cup mashed ripe banana 2 tsp cinnamon powder
1 tsp bicarbonate of soda
½ cup chopped pecan nuts
1 Combine the margarine with the syrup and gently heat until melted.

2 Sift the remaining dry ingredients together and pour over the margarine mixture and mix well.
Method
3 Press out onto a baking tray (approx 23cm square) and bake at 190°C/375°F/Gas Mark 5 for 1 Cream together the sugar and margarine. Add the mashed bananas and mix.
15-20 minutes until golden brown.
2 Dissolve the bicarbonate of soda in the water and add to the banana mixture.
4 Mark into squares while still hot, then slice once cooled. Store in an airtight container. Add the vanilla essence.

3 Mix the nutmeg with the flour and combine well with the banana mixture.

4 Using a muffin tray add about 1 tbsp of mixture for each muffin. (For the mini muffins
you can use a mini muffin tray and less mixture.)

5 Mix the topping ingredients and sprinkle a little over each muffin.

6 Bake in a preheated oven at 180°C/350°F/Gas Mark 4 until golden brown.

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