Recipe for Banana and Raisin Muffins 
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Yield:
12
Ingredients:
Amount Ingredient
300 gm fine wholewheat flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground ginger
75 gm raisins
75 gm light muscavado sugar
3 lrg bananas roughly mashed with a fork
1 tbl butter melted and cooled 200ml buttermilk
2 lrg eggs beaten
Instructions:
Instructions: Aga equipment:
wire shelf on fourth set of runners in roasting ovenwith cold shell on top set of runners OR wire shelf on second set of runners in baking oven of four ovenaga

Line 12 deep muffin tins with double bun paper cases.

Mix together all the dry ingredients then spoon the bananas into the centre. Add the butter buttermilk and eggs then quickly mix the ingredients together with a palette knife until just combined using quick deft cutting actions Quickly divide the muffin mixture between the bun cases then bake for 20 to 25 minutes.

Scatter a little extra sugar over the
muffins as soon as they are cooked and cool on a wire rack.

These moist cakes are really quick to make and bake do not over mix them or they will be heavy.

Makes 12

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