Ingredients
- 150 g butter2 ripe bananas2 eggs50 g mascarpone100 g yoghurt340 g wholemeal spelt flour160 g wheat flour 5501 tsp baking powder½ tsp salt1 tsp cinnamon150 g sultanas or walnuts
Instructions
1. Preheat the oven to 175 °C top/bottom heat.
2. Line the muffin tins with paper moulds. Melt the butter in a pan over a low heat. Then leave to cool.
3. Mash the banana with a fork. Place in a food processor with the eggs, mascarpone and yoghurt and mix briefly. In another bowl, mix the flour with the baking powder, salt and cinnamon.
4. Gradually add the flour mixture to the egg mixture and then stir in the sultanas.
5. Stir in the cooled butter and divide the whole mixture between the muffin cases, filling to a maximum of ¾ full.
6. Bake in the oven for 20-25 minutes.
7. Check that the muffins are cooked through using the chopstick test.
8. Leave to cool in the muffin tins for 10 minutes, then serve.
