Muffins and scones

Banana Muffins

Julie Donald
Delicious muffins, great for lunch boxes
Prep Time 15 mins
Cook Time 20 mins
Course Baking
Servings 24 muffins


  • 120 g butter room temperature
  • 150 g sugar
  • 2 eggs
  • 4 bananas mashed
  • 15 ml lemon juice
  • 240 g flour
  • 2 ml salt
  • 5 ml bicarbonate of soda
  • 30 ml milk
  • 30 ml sugar optional
  • 10 ml cinnamon optional


  • Beat the butter and sugar until pale, with electric mixer.
    Add the eggs one at a time and beat well. Add the mashed bananas and lemon juice.
  • Sift the flour, salt and bicarb into the butter mixture. Fold the flour in gently with a metal spoon. Add the milk to lighten the mixture.
  • Scoop 24 medium sized muffin (either lined with paper cases or greased well).
    Mix the additional sugar and cinnamon and sprinkle on the top of each muffin for a crunch top.
  • Bake for about 15-20 minutes at 180°C until the muffins are springy to the touch.

Perfect Scones

Julie Donald
The perfect scones.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Baking
Servings 8 Scones


  • 250 g flour
  • 15 ml baking powder
  • 2.5 ml salt
  • 60 g butter
  • 30 g caster sugar
  • 200 ml sour milk or buttermilk


  • 1 egg and milk made up to 200ml


  • Lightly grease a baking tray. 
  • Sieve the dry ingredients together into a bowl. 
  • Rub in the butter to create a fine“sand”. 
  • Make a well in the centre andadd the milk. 
  • Mix lightly with a fork until it starts to come together.  .
  • Turnout onto a floured surface and pat out to 2cm thick, cut out the scones with a 3.5cm circle cutter and place on the baking tray.  Bake for 10 – 15 minutes at 230˚C.  Serve with butter and jam


Serve with butter and jam
Keyword Scones