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  • Ingredients
  • Method
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What You’ll Need

  • 1 ½ cups Edmonds Standard Grade Flour (225g)
  • 1 tsp Edmonds Baking Powder
  • 1 tsp Edmonds Baking Soda
  • ½ tsp salt
  • 3 large ripe bananas (mashed)
  • 3/4 cup Chelsea White Sugar (170g)
  • 1 egg
  • 80g butter, melted
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Step-By-Step Instructions

1

Make sure you have an adult to help you.
Time to gather your baking tools. For this recipe, you will need 2 mixing bowls, a sieve, measuring cup, measuring spoons, a 6 hole muffin tin tray, paper cups, a spatula, a cooling rack and a skewer 

2

Now gather your ingredients. For this recipe, you will need 1 ½ cups Edmonds Standard Grade Flour (225g), 1 tsp Edmonds Baking Powder, 1 tsp Edmonds Baking Soda, ½ tsp salt, 3 large ripe bananas (mashed), 3/4 cup Chelsea White Sugar (170g), 1 egg, 80g butter, melted

3

Preheat you oven to 175°C bake, if you’re not too sure get an adult to help you.

4

Sift together the Edmonds Standard Grade FlourEdmonds Baking PowderEdmonds Baking Soda and salt, then set this aside.

5

In a separate bowl,  mash your bananas.

6

Add the white sugar, egg and melted butter and mix.

7

Now add the wet mixture to the dry ingredients.

8

Mix together until just combined.

9

Add paper cases to your muffin tins.

10

Fill each muffin hole with mixture until it is ⅔-¾ of the way full, that way they won’t spill over when baking.

11

Bake for 20-25 minutes, until muffins are cooked through. The muffins should spring back when touched. (Ask an adult to help you check)

12

Dust the cooled muffins with Chelsea Icing Sugar.

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