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1/2 tsp bicarbonate of soda
1 tsp baking powder heaped
1/2 tsp cinnamon
25g unsalted butter
55g porridge oats, with some spare for sprinkling on top before baking
100g plain flour
2 large ripe bananas
75g dried cranberries (instead of raisins)
Can be made dairy free by using almond milk instead of milk and a suitable alternative to butter, Pure works well
We vary spices used in the mix, mixed spice works really well, just add 1/2tsp in addition
For a chocolatey hit, cocoa nibs are a nice addition
Preheat the oven to 180C fan, grease a muffin tray with melted butter or a flavourless oil (you can use paper cases but I find you don't really need them).
Melt the butter and molasses together in a saucepan over a low heat, you just want the 2 to melt together.
Mix together all the dry ingredients in a bowl, including the raisins.
Mash the banana into the saucepan with the butter mixture.
Add this mixture and the milk to the dry ingredients, stirring until mixed lightly.
Spoon into the prepared muffin tray and sprinkle the tops with the spare oats.
Bake for 20 minutes or until lightly risen and springy to touch (they shrink slightly from the edges when cooked).
Have a go and let me know what combinations and flavours you like!
Food at Twelve
cooking for kids
great for kids
learn to cook
pop up cooking
wood fired oven
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