Breakfast Muffins

Breakfast Muffins

Ingredients (for 8 large muffins)

125g wholemeal flour , sifted
125g plain flour , sifted
2 tsp baking powder
100g dark muscavo sugar (or other dark sugar)
handful pumpkin seeds, plus a few extra for the top
a handful sultanas or raisins
100ml olive oil
4 bananas , very ripe and mashed
2 eggs , lightly beaten
2 tbsp milk

Method

1. Heat the oven to 170C (fan). Line 8 holes of a muffin tin with squares of greaseproof paper (cut a square and push it in so it comes up the sides to the top of the tin). Mix the flours, baking powder, sugar, seeds and sultanas in a bowl, then add the oil, banana, eggs and milk. Fold quickly with a large metal spoon and don't worry if the mix is still lumpy (mixing for too long can make the muffins tough).
2. Divide the mixture between muffin cases. Fill them to the top, sprinkle on a few extra seeds and bake for 30-35 minutes or until the muffins are cooked through. Best eaten while still warm.