To be honest i find muffins a little on the boring side, almost every cafe does some form of muffin.  To be fare some are moist, interesting and well baked.  On the other hand there are more than our fare share of dry, ridiculous combinations and over-mixed muffins that just bore you!  However i was thinking of quick lunch-box fillers and inspiration for a cold day like to day and i happened to be browsing through my main-mans cook book better known as Peter Gordon and low and behold he has a few wicked twists on the humble muffin; plum, currant and coconut, spinach feta and smoked paprika to name just a few.  So i dusted off the muffins tins and turned on the oven and whipped up a quick delicious batch of muffins (Peter Gordon Style).

BANANA, WHITE CHOCOLATE AND POPPY SEED MUFFINS (thank you Peter Gordon).

makes 6- 12  depending on tins

240g flour
120g caster sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
a good pinch of fine salt
2 eggs
40ml (2 Tbsp plus 2 tsp) vegetable oil
180ml buttermilk or runny unflavoured yoghurt

1 banana, sliced
100g white chocolate, chopped
2 Tbsp poppy seeds
1 tsp grated lemon zest

Method

Preheat oven 190C
Prepare tins - either give a light spray, grease with butter and flour if your tins are getting old or simply line with pretty papers!

Sieve the dry ingredients.
Lightly whisk the eggs, oil and buttermilk together then mix this into the dry ingredients - don't mix it too much, just bring it together.  Add flavourings (banana, choc and poppy seeds) combine gently.  Add spoonfuls of mixture into your prepared tins. Bake at 190C until a skewer inserted comes out clean (18-24 minutes).