Best eaten fresh, these muffins are very quick to make using the all–in–one method.

Basic Mixture 350g/12oz plain white flour 1tbsp baking powder 175g/6oz light muscovado sugar 150g/5oz butter, softened (or soft margarine) 3 large free–range eggs 150ml/ 1/4pt milk Banana and Date 1 ripe banana, mashed 100g/4oz dates, finely chopped Apple and Cinnamon 1 dessert apple, peeled, cored and grated 1/2tsp ground cinnamon	Method Pre–heat the oven to 200C/400F/Gas Mark 6. Line a deep muffin tin with muffin cases. Sift the flour and baking powder into a large bowl. Add the sugar and stir well. Add the butter, eggs and milk and whisk together quickly. Put half of the mixture into a clean bowl. Fold the banana and dates into the mixture in one bowl and the apple and cinnamon into the other. Spoon the two mixtures into separate muffin cases (each case should be about two–thirds full). Bake in the pre–heated oven until well risen and golden (about 15~20 minutes). Cool on a wire rack.
©The Vegetarian Society’s ‘Simply Good Food’ HarperCollins Publishers 2000
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