I’ve always struggled with muffins. Mine always seem a disappointment when compared to the huge, billowy confections that the coffee chains produce. But just read the ingredients & you’ll see these are Franken-bakes, chemically inflated & tasting of factory packing.
So I’ve come to terms with my size issues & proudly serve these little beauties for breakfast. I’ve Karen at Hopton House to thank for the recipe, I’ve tweaked it to include a few more ingredients. They’ll keep you fuelled up until lunch time.
No chemical enhancements just good stuff.
Shopping List:
50g unsalted butter melted
90g soft brown sugar
1 egg
110g wholemeal self raising flour
1tsp baking powder
1tsp cinnamon
1 ripe banana mashed
1 carrot grated
1 handful of sultanas, walnuts & sunflower seeds
rolled oats to top
You’ll need a 6 hole muffin tin lined with paper cake cases. Pre-heat oven to gas 5/190 degrees
In a bowl mix the melted butter, sugar, mashed banana, carrot, sultana, chopped walnuts, seeds, egg & cinnamon. Add the flour & baking powder & mix roughly. If you over-mix the muffins will become tough. Divide the mixture between the cases, sprinkle oats on top & pop into the oven to bake for 12 minutes. When cooked the tops should bounce back when pressed lightly.
Muffins don’t keep well so eat as soon as they’ve cooled slightly.
The Ashton Lancaster 
How tasty!
Thanks Sophie