Banana and bran muffins

Overly vigorous stirring of baking will make it a little tough, so go gently. These bran muffins are an oldie but a goodie. I like to eat them a little sticky and, lik emost baking, fresh is best. In saying that, these are also perfect for freezing and taking for lunches.

Ingredients

1 cup	Wholemeal flour (Main)
½ cup	Self raising flour
1 tsp	Baking powder
1 tsp	Baking soda
¾ cup	Demerara sugar
1 ½ cups	Bran (Main)
2 medium	Bananas (Main)
1	Egg
1 ½ cups	Milk
80 g	Butter, melted
2 Tbsp	Golden syrup

Directions

1. Preheat an oven to 170C. Lightly grease a 12-hole muffin tin.
2. Into a large bowl place the flours, baking powder and soda, sugar and bran.
3. In another bowl, mash 1½ bananas, egg, milk, butter and golden syrup. Pour into the dry ingredients and stir gently until just combined. Slice the remaining half of the banana for the top.
4. Evenly spoon the mixture into the muffin tin. Place a slice of banana on each top. Bake for 18 minutes until just soft to touch.
5. Serve fresh, with or without butter.

See more of Angela's banana recipes

• Miso and orange baked bananas
• Pancetta-wrapped banana