Method

Pre-heat the oven to 200C/400F/gas 6. Sift the flour, baking powder, cinnamon and salt together in a large bowl. Sitr in the sugar and lemon zest. Mash the bananas together until smooth then stir into the flour mixture with the melted butter. Add the milk and beaten eggs to the bowl and stir until JUST mixed together but do not over mix as this will make the muffins tough and chewy. Line a 12 hole large muffin tin with paper muffin cases then divide the mixture between the holes reserving the remaining mixture to be cooked later. In a small bowl rub the remaining butter, flour and cinnamon together until the mixture resembles fine breadcrumbs and stir in the Demerara sugar. Sprinkle the breadcrumb mixture over the top of the muffins and cook in the preheated oven for 20 -25 minutes or until well risen and firm to the touch. Remove from the oven and leave to cool for at least 5 minutes in the tin before removing to cool completely on a cooling rack. Then repeat with the remaining butter and crumb mixture until all the mixture is cooked. PER SERVING 174 Kcal, fat 83g, saturated 4.9g, salt 0.5g, carbohydrate 23.4g, sugar 10.6g, fibre 0.7g