Banana Muffins with French Butter and Strawberry and Vanilla Jam
These muffins are whatever you wish for in a muffin because you can adapt this recipe to suit your tastes. Try seasonal fresh fruit or add a couple of handfuls of chocolate chips for a more decadent treat. The suggestion here is to serve these muffins warm with some good quality butter.
375 g self-raising flour
250 g caster sugar
500 ml milk
250 g butter, melted and cooled slightly
5 free-range or organic eggs
2 ripe bananas, mashed with a fork (or season fruit of your choice)
Bitton Strawberry and Vanilla Jam, to serve or your favourite jam
Preheat the oven to 180°C (350ºF). Line a 12-hole muffin tin with paper cases. Sift flour and sugar into a large bowl. In a glass jug, whisk together milk and eggs.
Make a well in the centre of the dry ingredients and add the milk mixture, stirring until the mixture is combined. Add the melted butter, mixing well. Gently fold in the mashed banana. Spoon the mixture into the muffin trays, filling about three-quarters full.
Bake for 35 minutes or until the muffins are golden and firm to the touch. Test with a skewer and if it comes out clean, your muffins are done.
Serve warm with lashings of French butter and your favourite jam.