Banana and chocolate chip muffins
MAKES 8 MUFFINS
Fair Trade Banana and Blueberry Muffins
Makes 12 large or 18 small muffins
Pre-heat oven to 180ºC.
Grease muffin tin(s), or line with paper cases.
Mash bananas and place in a large bowl.
Add sugar and mix thoroughly.
Lightly beat eggs into the oil.
Add to the banana mixture, stir until smooth.
Mix flour, baking powder, salt and spices.
Fold into banana mixture.
Carefully spoon in the blueberries.
Divide mixture over muffin cases.
Bake for 30-40min.
Remove when fork comes out clean.
Fairtrade Blueberry and Lemon Crumble Muffins
Ingredients – For the muffins
Ingredients – For the topping
Preheat oven to gas mark 6/200°C/ fan oven 180°C.
First, make the topping. Sift flour in a bowl with sugar and zest.
Rub in butter until the mix resembles breadcrumbs.
Then press the mixture together into a ball, wrap in cling film and pop in the freezer until firm.
Meanwhile, sift flour, cornflour and baking powder into a mixer and add sugar and zest. In a separate bowl, beat eggs and stir into melted butter.
Add milk, then stir liquids into flour mixture, and gently fold in blueberries (dusted in a little sifted flour).
Spoon into muffin cases, grate the topping ball over the top of each cake and bake for 15–25 minutes, until golden brown.
Cranberry and Orange Muffins
Gluten-Free, Fairtrade Chocolate & Banana Muffins