Banana and Walnut Muffins
These tasty American-style muffins are easy to make and go down really well with children. The walnuts can easily be replaced with chocolate chips if your child has a nut-allergy.
2 ripe bananas
250g self-raising flour
100g butter or baking spread, from fridge
175g soft brown sugar
2 large eggs
150g natural yoghurt
2 tablespoons milk
100g chopped walnuts
Preheat the oven to 180 degrees Celsius/Gas 4.
Arrange 12 muffin cases in a muffin tin.
Measure all the ingredients except the walnuts into a large mixing bowl and beat with an electric mixer until well blended.
Stir in the chopped walnuts.
Spoon into the muffin cases and bake for 25-30 minutes, until well risen and lightly golden brown.
Get an adult to carefully remove the muffins from the tin and cool on a wire rack.