Banana and Cinnamon Muffins

This morning I woke up and decided that some baking was much needed after a short stint of no baking since xmas. So while browsing through my cookbooks i came across this easy but wonderful recipe for Banana and Cinnamon Muffins in my Secrets from a Country Kitchen by Lucy Young cookbook. I've tried a few banana muffin recipes in the past but this recipe is by far the best, the combination of banana and cinnamon is gorgeous and the added bonus is your kitchen is filled with that wonderful cinnamon aroma whilst the muffins bake away. These are breakfast style muffins, as they are not overly sweet, but i think these are perfect for any time of the day with a cup of coffee or tea and kids will love these in their pack lunches, as will hubbys ;o)

Banana and Cinnamon Muffins

Makes 12 muffins

Ingredients
225g/8oz self-raising flour, sieved
100g/4oz light muscovado sugar
1 ½ tsp ground cinnamon
1 rounded teaspoon baking powder
1 ripe banana, peeled and mashed
125ml/4fl oz milk
2 eggs, beaten
50g/2oz butter, melted

Preheat the oven to 200oC/400oF/Gas 6. Grease 12 non-stick muffin tins, or line the tins with paper muffin cases.

Measure the flour, sugar, cinnamon and baking powder into a large bowl. In a separate bowl, mix the banana, milk and eggs together until smooth. Pour the wet mixture into the dry mixture with the melted butter, and mix together with a wooden spoon until completely smooth. Spoon evenly into the muffin tins or cases. Bake in the preheated oven for about 15 minutes or until well risen and golden brown. Serve cold or, even nicer, just warmed.