Banana & sultana muffins

1.Heat oven to 190C/170C fan. Crack the eggs into a mixing bowl and whisk well with a fork.

2.Add the sugar and carry on whisking, add the oil and whisk again, making lots of bubbles.

3.Peel and mash the bananas, then drain the soaked sultanas and add them both to the eggs, sugar and oil. Mix well.

4.Sift half of the flour into the mixture and mix well again. Add the cinnamon, baking powder and remaining flour, and fold gently using a wooden spoon or spatula until everything is combined. The mixture needs to be quite thick, only falling off a spoon very slowly.

5.Put the muffin cases in the muffin tin. Using a dessertspoon, fill each case three-quarters full with your mixture.

6.Put them in the oven for 20-25 minutes. The muffins are ready when they are golden brown and you stick a sharp knife or toothpick into them and it comes out clean, not sticky. Remove from the oven and allow to cool on a wire rack.