Name: Mix & match pancake muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: sunflower or vegetable oil , for the tin -; 350g plain flour -; 2 tsp baking powder -; 50g butter -; 350ml milk -; 2 eggs -; 2 tbsp maple syrup , plus extra to serve -; handful of raspberries or blueberries, or a bit of each -; ½ banana , sliced -; icing sugar , for dusting -

Ingredients for - Mix & match pancake muffins

1. sunflower or vegetable oil , for the tin

2. 350g plain flour

3. 2 tsp baking powder

4. 50g butter

5. 350ml milk

6. 2 eggs

7. 2 tbsp maple syrup , plus extra to serve

8. handful of raspberries or blueberries, or a bit of each

9. ½ banana , sliced

10. icing sugar , for dusting

How to cook deliciously - Mix & match pancake muffins

1 . Stage

Oil a 12-hole muffin tin generously, using a pastry brush to make sure you get in all the corners and up the sides. Heat the oven to 200C/180C fan/gas 6. Mix the flour, baking powder and a pinch of salt in a bowl.

2 . Stage

Melt the butter in a jug in the microwave. Add the milk, then the eggs and maple syrup, whisk together, then pour into the dry ingredients and whisk again to a smooth batter. Divide evenly between the holes of your tin.

3 . Stage

Top each muffin with a few berries or slices of banana. Bake for 20-25 mins until golden brown. Test if the muffins are cooked by pushing a skewer into the centre of one. If it comes out clean, they’re ready. If not, continue cooking for a few more minutes. Once cooked, cool for 5 mins, then remove from the tin with a cutlery knife. Pile onto a plate, dust with icing sugar and serve while still warm with plenty of extra maple syrup.