Banana and Walnut Muffins

Materials

100g/4oz wholemeal flour
25g/10z soya flour
3 tbsp caster sugar
2 tsp baking powder
85g/3oz walnuts, roughly chopped
1 egg, beaten
50mal/2fl oz sweetened soya milk
50ml/2fl oz sunflower oil
2 large bananas, about 200g/8oz, when peeled, roughly chopped

FOR THE DECORATRION
3 tbsp apricot jam
50g/2oz chopped walnuts

Takes 40 minutes/ Makes 6

How to do

1. Preheat the oven to 200 C/Gas 6/fan oven 180 C. Line six muffin tins with paper muffin cases or oil the tins. Mix together the first five ingredients in a bowl with a pinch of salt and make a well in the centre.
2. In another bowl, mix together the egg, soya milk and oil. Pour this mixture into the flour and stir until just blended. Gently stir in the bananas. Spoon the mixture into the muffin cases, filling them to about two-thirds full. Bake for 25-30 minutes, until a skewer inserted comes out clean. Transfer the muffins to a wire rack.
3. Gently heat the jam and brush it on top of the muffins. Sprinkle over the walnuts and serve warm.

*Quoted from 101 cakes & bakes, published by BBC

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