[from Muffins: Fast and Fantastic (Third Edition) by Susan Reimer] A perennial favourite that never fails to please! It might help to know that ripe bananas can be frozen in an airtight container, ready to be used at your convenience. Makes 11--12 standard-size 280g plain flour* 1 teaspoon (5ml) baking powder 1 teaspoon (5ml) bicarbonate of soda) 1/4 teaspoon (1.2ml) salt 240--290ml ripe banana purée (about 3 medium bananas) 110g fine white granulated sugar 1 egg, beaten with a fork 90ml milk or water 90ml vegetable oil 60--85g walnuts or plain chocolate chips (optional) [n.b. i disagree with chocolate being optional] * With self-raising flour, omit bakin gpowder; do not alter bicarbonate of soda.

Method 1. Prepare muffin tins. Preheat oven to 190--205 °C for a conventional oven, Gas Mark 5--6. 2. In a large bowl, sift together flour, baking powder, bicarbonate of soda and salt. (Add chocolate if using.) 3. In another bowl, mash bananas thoroughly with a potato masher until puréed. Stir in sugar, egg milk/water and oil. (Add walnuts or oats if using.) 4. Pour all of wet mixture into dry. Stir just until batter is evenly mixed but still lumpy. No dry flour should be visible. 5. Spoon into tins. Bake about 20 minutes until tops are lightly browned and spring back when pressed gently. Banana Oatmeal Muffins Reduce flour to 225g. Add 60g rolled oats and 1--2 Tablespoons extra liquid.