I've been on a muffin binge as of late.  I just can't seem to get enough.  I slice in half, add butter, and woala, instant breakfast, lunch and early dinner.  When I came across Cook Republic, I could not believe I hadn't visited this lovely site before.  Created by Sneh, a designer, illustrator, photographer and food stylist from Sydney, Austrailia---her recipes are scrumptious, especially these Carob Muffins.  I'm in love...and I think you will be as well.  Enjoy.  


| ingredients | 
2 1/2 cups self-raising flour
3/4 cup caster sugar
1 cup milk
2 cups mashed ripe bananas
2 lightly beaten eggs
3 tablespoons carob powder
1 tablespoon yogurt
1 tsp mixed spice
1/2 tsp ground cinnamon
1/4 tsp bicarbonate of soda
1/4 salt
150 g unsalted butter melted and cooled

| directions | 
pre-heat oven to 200C/400F
grease or line a twelve hole
medium muffin pan 
with muffin cases

mix flour, sugar, salt, carob power
soda, mixed spice and cinnamon
in a large bowl
toss around gently 
with a  wooden spoon

with a light hand
and working in only one direction
gently mix the batter
till it is combined thoroughly

spoon batter in each of the holes
till about 2/3 rds full
bake for approximately 
twenty minutes
until risen  and cooked
all the way through

sprinkle with icing sugar 
before serving

| enjoy | 
with a delicious raspberry jam on thanksgiving eve while catching up with family and friends