Preparation time 10 minutes
Cooking time 20–22 minutes
200 g (7 oz) unbleached plain flour
35 g (1½ oz) bran
75 g (3 oz) soft dark brown sugar
1 teaspoon baking powder
¾ teaspoon bicarbonate of soda
½ teaspoon ground mixed spice (optional)
200 ml (7 fl oz) buttermilk
2½ tablespoons groundnut oil
2 large eggs, beaten
1 teaspoon vanilla extract
2 small, very ripe bananas, peeled and mashed
Mix together the dry ingredients in a large bowl. Stir together the remaining ingredients in a separate bowl, then pour the wet ingredients on to the dry mixture and stir with a large metal spoon until just combined.
Spoon the mixture into a lightly greased large, 12-hole nonstick muffin tray, or alternatively, a 6-hole tray, and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–22 minutes or until risen and golden and a skewer inserted into the centres comes out clean.
Transfer to a wire rack to cool slightly. Serve the still-warm muffins with glasses of freshly squeezed fruit juice, if liked.
For banana, blueberry & wheatgerm muffins, make as above, replacing 1 of the bananas with 125 g (4 oz) blueberries, the bran with 35 g (1½ oz) wheatgerm and the mixed spice with ½ teaspoon ground cinnamon.