I was busy making muffins in the kitchen earlier when David came in to put the kettle on.
‘Have you had a look in the greenhouse today?’, he asked with a studied, casual air.
‘Yes, there’s nothing growing yet,’ I answered equally casually.
‘Oh but there is! One of the seeds I planted has germinated!’ (Annoyingly gleeful.)
I shall ignore this blatant attempt to drag me into competitive gardening. I’ll suggest he enters some daffs or something into the forthcoming village spring show instead…
Anyway, back to the muffins. My 11-year-old daughter was very poorly a year or so ago and after many tests and medical consultations, it turns out she has become intolerant to dairy. I have since been experimenting with recipes and this very quick and easy one has become a favourite with all of us. It’s customised from my middle son’s Food Tech course notes!
Dairy-free banana muffins
(makes about 10)
150g self raising flour
75g plain flour
½ tsp baking powder
100g dark soft brown sugar
90ml olive oil (bog standard, not extra-virgin – you don’t want any flavour)
100ml soya or almond milk
1 large egg
1 over-ripe banana (mashed)
Preheat the oven to 200 degrees C.
Combine the dry ingredients in a large mixing bowl. Beat all the wet ingredients together in a measuring jug and pour into the mixing bowl. Mix together with a wooden spoon, then add the banana and sultanas and stir gently until just combined. Don’t overmix or your muffins may be a bit rubbery. Spoon into muffin cases and pop the oven. Bake for about 25 minutes (but check at 22 if your oven is on the hot side).
Best eaten on the day they’re made, so I’m off to make a cup of tea and eat one in the greenhouse.