Banana and Raisin Muffins

Photo: flickr user scarin

Ingredients

300 grams fine wholewheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

1 teaspoon ground ginger

75 grams raisins

75 grams light muscavado sugar

3 lrg bananas roughly mashed with a fork

1 tablespoon butter melted and cooled 200ml buttermilk

2 lrg eggs beaten

sugar for dredging

Preparation

Aga equipment:wire shelf on fourth set of runners in roasting ovenwith cold shell on top set of runners OR wire shelf on second set of runners in baking oven of four ovenaga

Line 12 deep muffin tins with double bun paper cases.

Mix together all the dry ingredients then spoon the bananas into the centre. Add the butter buttermilk and eggs then quickly mix the ingredients together with a palette knife until just combined using quick deft cutting actions Quickly divide the muffin mixture between the bun cases then bake for 20 to 25 minutes.

Scatter a little extra sugar over themuffins as soon as they are cooked and cool on a wire rack.

These moist cakes are really quick to make and bake do not over mix them or they will be heavy.

Makes 12