Ingredients:

2 cups (300g) self-raising flour
1/3 cup (50g) plain flour
1/2 teaspoon bicarbonate soda
1/2 cup (110g) firmly packed brown sugar
1/4 cup (60ml) maple-flavoured syrup
2/3 cup mashed banana
2 eggs, lightly beaten
1 cup (250ml) buttermilk
1/3 cup (80ml)vegetable oil

Coconut Topping:

15g butter
1 tablespoon maple-flavoured syrup
2/3 cup (30g) flaked coconut

** You will need about two small (260g) over-ripe bananas for this recipe**

Method:

1. Preheat oven to moderately hot (200C/400F/Gas 6). Grease a 12- hole (1/2cup/80ml) muffin pan.

2. Prepare coconut topping.

3. Sift dry ingredients into a large bowl. Stir in maple syrup and banana, then egg, buttermilk and oil.

4. Divide mixture among holes of prepared pan, sprinkle with coconut topping.

5. Bake muffins in moderately hot oven about 20 minutes. Stand muffins in pan for a few minutes before turning onto wore rack to cool.

TO MAKE COCONUT TOPPING:
Melt butter in a small saucepan, add maple syrup and coconut; stir constantly over high heat until coconut is browned slightly. Remove from heat.

Makes 12 muffins.

** Katie's tip -- Serve with crispy bacon for a scrumptious brunch with a difference**

ENJOY!!

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