BANANA MUFFINS

These muffins are ideal for using up very ripe bananas.

Makes approximately 12

         125g butter, melted

         1 cup milk

         ½ cup yoghurt

         2 eggs

         2½ cups self-raising flour

         1 cup sugar

         3 teaspoons cinnamon

         ½ teaspoon mixed spice

         4 teaspoons baking powder

         1 cup mashed ripe banana

         2 teaspoons finely grated lemon rind

         2 teaspoons finely grated orange rind

Preheat the oven to 180°C. Grease a 12 x ½-cup muffin pan or line with baking cases.

Whisk together the butter, milk, yoghurt and eggs until well combined. Fold in the rest of the ingredients with a metal spoon until mixed together well.

Spoon into the prepared pans, filling each to two-thirds full.

Bake for 20–25 minutes or until a metal skewer inserted into the centre comes out clean. Leave in tin for 5 minutes before turning out onto a wire rack to cool.