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Pumpkin, banana and wheatgerm muffins
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    9oz (280 g) plain flour
    1 oz (30g) wheatgerm (ground kernels) plus a little extra for 'dusting'
    1 teaspoon (5 ml) baking powder
    1 teaspoon (5 ml) bicarbonate of soda
    ½ teaspoon (2.5 ml) salt
    3 large well-ripened bananas
    4 oz (110 g) caster sugar
    1 egg beaten with a fork
    2-3 fl oz (10-90 ml) milk or water
    2-3 fl oz (60-90 ml) vegetable oil or 3 oz (85 g) butter, melted
    2-3 oz (60-85 g) pumpkin seeds

    what to do:

    Prepare muffin tins. Preheat oven to 400°F/200°C/Gas 5-6

    In a large bowl, sift together: flour, baking powder,
    bicarb. of soda and salt. Stir through the pumpkin seeds & the wheatgerm. In another bowl, mash bananas. Stir in the sugar, egg, milk/water and oil/butter. Pour the wet stuff into the dry stuff: mix gently so that the flour is just mixed through and no more. Spoon into the tin holes and sprinkle over some wheatgerm. Bake for 20 - 25 minutes until lightly browned. Yum!