Tonight I cleared my baking cabinet and tossed all of the older stuff that was collecting out, wiped it all down and went to the supermarket for some more ‘stock’. It’s looking all fresh and I’m excited to bake again. I felt like making a banana loaf of some sort but ended up putting these smaller cakes together instead. Makes 16 muffins/cakes.

INGREDIENTS

150g melted butter

1 cup firmly packed brown sugar

2 organic free range eggs, lightly beaten

3 medium sized bananas, mashed

2 cups wholemeal self raising flour

1 tsp baking powder

1/2 cup low fat milk

1 cup fresh raspberries

METHOD

Preheat oven to 180 degrees. Line a muffin tray with cases and set aside.

Cream butter and sugar together until pale. Add egg in two batches, mixing well.

Stir in the mashed banana. Sift flours and baking powder in and pour in the milk. Stir until well combined. Gently fold in the raspberries.

Spoon large tablespoons of the batter into the cases. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.

Place on a wire rack for cooling.