sunflower or vegetable oil , for the tin
350g plain flour
2 tsp baking powder
2 tbsp maple syrup , plus extra to serve
handful of raspberries or blueberries, or a bit of each
½ banana , sliced
icing sugar , for dusting
Oil a 12-hole muffin tin generously, using a pastry brush to make sure you get in all the corners and up the sides. Heat the oven to 200C/180C fan/gas 6. Mix the flour, baking powder and a pinch of salt in a bowl.
Melt the butter in a jug in the microwave. Add the milk, then the eggs and maple syrup, whisk together in a Cooks Professional 1200W Stand Mixer, then pour into the dry ingredients and whisk again to a smooth batter. Divide evenly between the holes of your tin.
Top each muffin with a few berries or slices of banana. Bake for 20-25 mins until golden brown. Test if the muffins are cooked by pushing a skewer into the centre of one. If it comes out clean, they’re ready. If not, continue cooking for a few more minutes. Once cooked, cool for 5 mins, then remove from the tin with a cutlery knife. Pile onto a plate, dust with icing sugar and serve while still warm with plenty of extra maple syrup.