200 grams butter or margarine for lactose intolerant use dairy free spread
200 grams sugar
1 teaspoon vanilla extract
1 Tablespoon Lyles Golden syrup
1 teaspoon cinnamon
4 medium eggs
2 ripe bananas
100 grams porridge oats for gluten intolerance or coeliac use certified coeliac oats or free from oats
100 grams self raising flour for coeliacs or gluten intolerance use Gluten free flour
1, Preheat oven 190 or Gas 5.
Muffin tins put paper cases in bake for 20 minutes alternatively line a baking tray but bake for 40 minutes.
2, Cream the butter/margarine and sugar together, using a wooden spoon or electric whisk.
3, Add syrup, vanilla extract, eggs and cinnamon and mix well.
4, Add oats either blend in a food mixture or using electric whisk to blend down as whisked for a couple of minutes.
5, Add banana, if mixing by hand then mash first, if not add and use electric whisk to blend until the mixture is smooth.
6, Add flour, mix gradually with a large spoon until folded. Using a spoon, spoon the mixture into the cases half filling once each tray is complete place in oven, set timer.
7, Check after 20 minutes for muffins or 40 for a larger cake, prick centre with a cake skewer or similar.
8, Once cooked remove from oven place on a cooling rack to cool.
9, Buttercream or Cream cheese Icing can be added or a simply a sprinkling of cinnamon and sugar shaken over the top for added taste and texture.
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