Ingredients: 50 g caster sugar 100 g hard margarine 450 g ripe bananas, mashed well 2 eggs, beaten 225 g self-raising flour 1 teaspoon baking powder 150 g fresh cranberries
Directions:1. Preheat the oven to 200 C or 400 F. Line a patty-tin tray or bun tray with 12 paper muffin cases. 2. Using electric beaters, cream together the sugar and margarine, until light and fluffy. Add the bananas and eggs and whisk well. 3. Sift in the flour and baking powder and beat in quickly. Then fold in the cranberries. 4. Divide the mixture between the paper cases. Bake for 20-25 minutes or until well risen. Transfer to a wire rack, to cool. |