Step #1 Preheat the oven to 200 C, 400F F, Gas mark 6.
Step #2 Put 6 paper muffing cases into a muffin tin or place 12 paper cake cases into a patty/bun tin.
Step #3 Place the flour, sugar & spice into a large mixing bowl.
Step #4 Add the margarine & using a fork, mash it into the flour until evenly mixed.
Step #5 Mash the banana using a fork & stir in theto the flour mixture.
Step #6 Using a mixing spoon add the eggs, syrup & milk to the flour mixture & beat until evenly mixed.
Step #7 The mixture at this stage is quite moist & of a soft dropping consistency.
Step #8 (This means the mixture will drop easily off the spoon when the spoon is held up).
Step #9 Using two spoons divide the mixture between the paper cases filling each one to the top of the case.
Step #10 Place the muffin tray or patty/bun tin straightaway on the middle oven shelf & bake for 10-15 mins for the smaller muffins, 15-20 mins for the large muffins until the muffins are golden brown, well risen & firm to the touch.
Step #11 remove this from the oven & place the muffins onto a wire rack to cool.
Step #12 The muffins are best eaten warm with butter & drizzled with maple syrup.
Step #13 Variations: Cherry & coconut: Replace the mixed spice & banana with 125g (4oz) dessicated coconut & 150g (5oz) glace cherries, cut into quarters.
Step #14 Omit the maple syrup & use a total of 200ml (7fl oz) milk.
Step #15 Lemon & sultana: Add the finely grated rind of 1 lemon & 150g (5oz) sultanas to the flour & margarine with 50g (2oz) caster sugar, mix in the juice of the lemon with the eggs & 150ml (1/4 pint) milk.
Step #16 --.
Enjoy the Banana And Passion Fruit Crumble with Summer Berries recipe