Banana & Toffee Muffins

Makes 12

75g/3oz melted butter
250g/9oz self-raising flour 1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon
½ tsp ground nutmeg
115g/4oz caster sugar
1 tsp vanilla extract
3 large, ripe bananas
Lemon Juice
2 medium eggs
125ml/4fl oz milk
Toffee desert topping

Heat the oven to 190C/375F/Gas 5.

Melt the butter and allow to cool.

Mash two of the bananas together, with a little lemon juice.

Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.

With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.

Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.

Set paper cases into the moulds,  and spoon in the mixture until almost full. Sprinkle the remaining Banana, that has been sliced

Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes.

Make a hole in each muffin with a skewer and squeeze in a small amount of the toffee sauce. Then serve