Glazed Fruit Muffin

For the muffins: heat the oven to 190°C 170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.

Put the flour, sugar, butter and bananas in a mixing bowl and beat together until combined.

Whisk together the eggs, honey and milk and stir into the other ingredients until just blended.

Spoon the mixture into the paper cases, filling almost to the top.

Bake for 15-20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the meringue: mix the egg whites, sugar and cream of tartar in a heatproof bowl and place the bowl in a pan of boiling water. Heat and whisk until the sugar has dissolved and a sugar thermometer reads 60?C|140?F.

Remove from the heat and whisk with an electric whisk until stiff peaks form. Whisk in the vanilla. Chill for 10-15 minutes until firm enough to pipe.

Heat the grill.

Spoon the meringue into a piping bag and pipe on top of the muffins.