Name: Banana and date muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 1 cup (150g) self-raising flour; 1 cup (160g) wholemeal self-raising flour; 1/2 teaspoon ground cinnamon; 1 cup (160g) chopped dates; 2 tablespoon raw sugar; 1 cup mashed banana (2 large, over-ripe bananas); 60 gram butter, melted; 2 eggs, lightly beaten; 3/4 cup (180ml) buttermilk; 12 (25g) whole pecans

Ingredients

1 cup (150g) self-raising flour

1 cup (160g) wholemeal self-raising flour

1/2 teaspoon ground cinnamon

1 cup (160g) chopped dates

2 tablespoon raw sugar

1 cup mashed banana (2 large, over-ripe bananas)

60 gram butter, melted

2 eggs, lightly beaten

3/4 cup (180ml) buttermilk

12 (25g) whole pecans

Method

1.Preheat oven to 200°C.

2.Grease a 12-hole muffin pan of one-third cup (80ml) capacity.

3.Combine the sifted flours, cinnamon, dates and sugar in a bowl. Stir in the banana and combined butter, eggs and buttermilk (do not over-work the mixture).

4.Divide the mixture among the pan holes and top each muffin with a pecan. Bake for about 20 minutes. Turn the muffins onto a wire rack to cool.