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Ingredients
- 100 g (3 1/2 oz/1 cup) self-raising flour
- 70 g (2 1/2 oz) soft brown sugar
- 3 tablespoons milk
- 2 tablespoons canola oil
- 1 egg, whisked
- 1 large ripe banana, mashed
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Line 30 mini muffin holes with patty cases.
2. Sift the flour and sugar into a large bowl.
3. In a separate bowl, combine the milk, oil and egg. Add the milk mixture and the banana to the flour mixture. Mix until just combined. Spoon evenly among the muffin holes.
4. Bake for 18-20 minutes, or until lightly golden. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool.
