Banana Muffins with Honey and Yogurt
|Whole meal flour||4 Ounce (125 Gram)|
|Wholemeal flour||4 Ounce (125 Gram)|
|Fine cornmeal||4 Ounce (125 Gram)|
|Baking powder||1 Tablespoon|
|Egg||1 Medium, beaten|
|Clear honey||2 Tablespoon|
|Milk||1⁄4 Pint (150 Milliliter)|
|Natural yogurt||1⁄4 Pint (150 Milliliter)|
1. Lightly grease 18 small muffin tins. If your tin is smaller, bake the muffins in batches.
2. Put the wholemeal flour, cornmeal, baking powder, beaten egg and honey into a food processor and blend together. Spoon in the milk until the mixture has a soft consistency. Peel the bananas, roughly chop the flesh and gently fold it into the muffin mixture.
3. Divide the banana mixture between the greased muffin tins and bake in the centre of a preheated oven, 180°C (350°F), Gas Mark 4, for 12-15 minutes or until risen and golden brown. Remove the muffins from the oven and allow to cool, then serve with honey and yogurt.