Banana Blueberry Muffins
- For the cupcakes
- 2 ¼ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 tsp ground cinnamon
- ½ cup superfine caster sugar
- 1 tsp vanilla extract
- 0.333 cup sunflower oil
- 2 eggs
- ½ cup milk
- 2 large, very ripe Banana
- To decorate
- 30 Blueberries
Heat the oven to 190°C (180° fan) 375°F gas 5. Place paper cases in a 10 hole muffin tin.
Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a mixing bowl. Stir in the sugar.
Beat together the eggs, vanilla oil and milk. Mash the bananas and stir into the mixture.
Make a well in the centre of the dry ingredients and add the egg mixture, stirring until just combined. The mixture will be lumpy.
Spoon into the paper cases and bake for 20-25 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: beat the butter until soft, then sift in the icing sugar.
Gradually beat in the mascarpone and vanilla until smooth and creamy.
Spread on top of the cakes and decorate with blueberries.