Muffin mixture begins to rise as soon as you add liquid to it. For the lightest muffins ensure you have everything else ready before adding the wet ingredients to the mixture. In this case, grease the pans, and make the topping first.
2 cups self raising flour
½ tsp baking powder
1 cup sugar
1 tsp mixed spice
½ tsp cinnamon
⅔ cup chopped walnuts
1 cup mashed banana 1-2 bananas
100g melted butter
1 cup milk
⅓ cup chopped walnuts
2 tbsp brown sugar
½ tsp mixed spice
2 tbsp pl flour
1½ tbsp butter
Pre-heat the oven to 210°C. Grease a 12 cup muffin pan or line the muffin pan with paper muffin cases.
Prepare the topping by pulsing the ingredients together in a processor or rub the butter into the dry ingredients with your finger tips then mix in the chopped nuts.
In a mixing bowl combine the flour, baking powder, sugar, spices and chopped walnuts. Mash the bananas and set aside. In a separate bowl, melt the butter. Add the milk, mashed banana and a lastly the egg to the melted butter.
Fold the liquids into the dry ingredients using a large metal spoon until just mixed, don’t over mix. Spoon into the prepared muffin pan and top each muffin with a sprinkle of the crumble topping.
Bake for 15-20 minutes or until golden, well risen and springy when gently pressed.