Delicious strawberry and banana muffins

This classic fruity mixture is a tried and tested favourite – particularly with grandkids thanks to its fun and fresh taste! That means these are absolutely perfect if you need to feed the grandkids or are heading somewhere with plenty of youngsters running around.

But the best part about these mouthwatering muffins is that they’re super easy to pack up and throw into a lunch box or even pop in the freezer to be enjoyed at a later date. Heat them up a bit in the microwave, serve them up alongside a cuppa and you’re good to go!

Ingredients

• 250g strawberries
• 1 1/3 cups self-raising flour
• 2/3 cup wholemeal self-raising flour
• 1/2 teaspoon baking powder
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup sunflower oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup crème fraîche
• 2 tablespoons skim milk
• 2 over-ripe bananas, mashed

Method

1. Preheat oven to 200C/180C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.
2. Chop 200g strawberries. Thinly slice remaining strawberries, leaving stem and leaves attached. Combine flours, baking powder, sugar and cinnamon in a bowl. Make a well. Whisk oil, eggs, vanilla, crème fraîche and milk in a jug. Add to flour mixture with chopped strawberries and banana. Stir until just combined (some lumps are okay).
3. Divide mixture among prepared holes. Top each with 1 strawberry slice. Bake for 15 to 20 minutes or until rm to touch. Stand for 5 minutes. Cool on a wire rack. Serve.