LITTLE COOKS - SNACKS Being back at school is hungry work... BANANA MUFFINS


Make at the weekend and have snacks all week. Serves 6


225g plain fl our 1 tsp baking powder 1 tsp bicarbonate of soda Pinch of salt Half tsp ground cinnamon Quarter tsp grated nutmeg 3 large ripe bananas 1 egg 50g soft dark brown sugar 50ml vegetable oil, plus extra for greasing 40g raisins


1 Preheat the oven to 190C/gas 5. Lightly grease a 12-hole muffi n tin, or position paper cases in the holes, if using.


2 Sift together the fl our, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg into a large mixing bowl, lifting the sieve high. Set aside.


3 Put the bananas in a separate large mixing bowl. Mash the bananas to a fi ne pulp with a fork or with a wooden spoon.


4 Add the egg, sugar and oil to the


mashed bananas and beat with a wooden spoon to combine thoroughly.


5 Add the dry ingredients to the banana mixture in the bowl and beat in gradually with a wooden spoon. It is important not to over-mix the mixture until it is smooth – it should look a bit ‘knobbly’.


6 With the wooden spoon, gently stir in the raisins until just combined. Do not over-mix.


7 Spoon the mixture into the muffi n tins or cases with metal spoons, fi lling them about two-thirds full.


8 Bake for 20–25 mins, until the tops spring back when touched lightly with your fi nger. Ask an adult to remove from the oven, cool slightly in the tin, then transfer to a wire rack to cool completely before


serving. SUPER SMOOTHIE


A quick snack with lots of goodness. Makes 2-3 Glasses


250g raspberries 200ml natural (plain) yogurt 300ml freshly squeezed orange juice


1 Chill two or three tall glasses, the raspberries, yogurt and orange juice in the refrigerator for about 1 hour.


2 Place the raspberries and yogurt in a blender or food processor. Blend thoroughly until smooth, scraping the mixture down with a spatula, if necessary. Adult supervision is required.


3 Alternatively, if you don’t have a blender or food processor, or don’t like the little raspberry seeds in your drink, press the raspberries through a sieve, collecting the purée in a bowl positioned below.


Don’t throw out


nearly black bananas lurking in the fruit bowl. They will be perfect for these moist muffi ns


4 Add the yogurt to the raspberry purée in the bowl and stir to com- bine thoroughly.


5 Add the orange juice to the raspberry and yogurt mixture and process for another 30 secs, or stir until combined if you have pressed the raspberries through a sieve.


6 Pour the smoothie into the chilled glasses and serve immediately with straws, if you like.


62 | THE WEST COUNTRY FOODLOVER


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