After finding this recipe on the Waitrose website, I decided that I had to make them, even if it was 8pm. While beginning to make these delicious muffins, I noticed that I was missing a few ingredients. I substituted chocolate drops, orange zest and poppy seeds for linseeds, pumpkin seeds and sunflower seeds. I love the rustic, homemade quality of using parchment paper for muffin cases...I think it adds character and flair.
Ingredients (makes 12 muffins)
- 250g plain flour
- 120g caster sugar
- 1 1/4 baking power
- 1/2 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 egg
- 3 tbsp vegetable oil
- 200g natural yoghurt
- 2 balls stem ginger, roughly chopped
- 2 bananas, peeled and sliced
- 1 tbsp sunflower and pumpkin seeds
- 1 tsp linseeds
1. Preheat the oven to 190°c.
2. Start by sifting the flour, sugar, ground ginger and raising agents into a bowl with a few pinches of salt, and stir well.
3. In another bowl lightly beat the egg, oil and stem ginger. Stir in the mixed dry ingredients until combined and fold in 1 1/2 chopped banana.
4. Cut some baking parchment into suitable squares and fit them into a cupcake holding try by folding them slightly. Divide the mixture evenly between the 12 muffin cases (N.B it might get messy). Then use the remaining 1/2 chopped banana, pushing a piece into the centre of each muffin.
5. Bake in the oven for 20-25 minutes, until a skewer comes out clean from the centre. Leave the muffins to rest and cool on on a wire rack or tray.
They are delicious either hot or cold, in the morning for breakfast or with a nice afternoon cuppa.