Mix & match pancake muffins

• sunflower or vegetable oil↗

  for the tin

• plain flour↗350g g
• baking powder↗2 tsp tsp
• butter↗50g g
• milk↗350ml ml
• eggs↗2
• maple syrup↗2 tbsp tbsp

  plus extra to serve

• raspberries↗handful of

  or blueberries, or a bit of each

• banana↗½

  sliced

• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   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.

2. 2

   Melt the butter in a jug in the microwave. Add the milk, then the eggs and maple syrup, whisk together, then pour into the dry ingredients and whisk again to a smooth batter. Divide evenly between the holes of your tin.

3. 3

   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.