Banana and Sultana Muffins

One thing I love doing at the weekend is baking something. Whether it be cakes, bread or something else, I like testing new recipes and adding new ingredients and flavours to make a recipe 'my own'. These are banana and sultana muffins, and you can replace the fruit with anything of your choice really; you could replace the sultanas for chocolate chips if you wanted! These are super easy to make, and make perfect breakfast muffins as well as a nice snack.

Ingredients (makes 6-8 ish)

150g of self-raising flour

50g of light muscovado sugar

25g of porridge oats

1 ripe banana

142 ml of buttermilk, or use yogurt and milk to make your own.
1 egg white
75g of sultanas

Heat the oven to 180° degrees Celsius, and tip the flour, sugar and the oats into a large bowl until combined. Make a well in the center. In a separate bowl, mash the bananas with the buttermilk/yogurt and milk combination until almost smooth, and then add the egg white. Pour that mixture into the well and stir quickly yet gently with a spoon. It will be lumpy and have the odd flour speck, but don't overmix! Tip in the sultanas and stir again gently. Divide the mixture evenly between the cases. The cases will be quite full, but don't worry! Sprinkle the top with some more oats and sugar. Bake for 18-20 minutes, leave to cool for 5 minutes, before lifting out of the tray to leave completely. 

Let me know if you try this recipe, and hope you like them!