I digress. Now we have a whole new era of baking where the butterfly bun has gone the way of the Minidisc, the pager and the video recorder. The muffin is definitely here to stay and gives you a chance to experiment with ingredients in the way that the old-school bun didn't. Here, I've used three ingredients to turn a sometimes dry cake into a luscious fruit-filled treat : buttermilk, bananas and blueberries. These are three great ingredients to have to hand - buttermilk has a decent shelf life so a carton can last up to a month in the fridge. Bruised bananas can be frozen and saved for baking, and blueberries are generally better value when frozen. This recipe makes about 12 muffins.
Triple B Muffins
100g Butter, melted and cooled
300g Plain Flour
150g Caster Sugar
2 tsp Baking Powder
1 tsp Bicarbonate of Soda
1 tsp Salt
1 tsp Vanilla Extract
2 Bananas, mashed
Melt the butter and let it cool for 15 minutes. Preheat your oven to 180c / Gas Mark 4. Line a 12 hole muffin tin with paper cases.
Now sift the flour, sugar, baking powder, bicarb & salt into a large bowl. In a separate bowl, whisk together the buttermilk, eggs and vanilla together before adding the cooled butter.
Make a well in the flour mixture and pour the buttermilk mixture into the flour, folding gently until just combined (over mixing will give you a tough muffin). Add the bananas and blueberries and mix until well distributed.
Use a large spoon, a ladle or an icecream scoop to transfer the muffin batter into the paper cases.
Very posh paper cases
Place the muffin tin onto a baking sheet and bake for 20-25 minutes until golden brown and a skewer comes out clean.
Cool in the tin for 5 minutes before transferring the muffins to a wire cooling rack.
Make some coffee. Eat a muffin. Repeat as necessary.