Banana and raspberry muffins

The other day at Tokyu Hands I found small silicone baking pans which I immediately wanted to try out.
I have never baked muffins before but there are tons of recipes on Internet.
This one is adapted from Delia Smith, the "most tried and trusted of British TV cooks" (Oh OK then...).



For 6 small muffins:

- 90gr flour
- 1 pinch of salt
- 1 teaspoon baking powder
- 1 egg
- 50ml milk
- 20gr sugar
- 25gr butter
- 1 teaspoon vanilla essence
- about 50gr raspberries (or 1 tablespoon chocolate chips)
- 1 banana, 1 tablespoon lemon juice





Start off by melting the butter, and let it cool down while you prepare the other ingredients.
Pre-heat the oven to 210 degrees.
Mash the banana and one tablespoon lemon juice.
Sift the flour, baking powder and salt into a bowl.
In a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract.
Now return the dry ingredients to the sieve and sift them straight into the egg mixture. Take a large spoon and fold the dry ingredients into the wet ones, quickly, without stirring or beating. The mixture has to be be lumpy, which will ensure that the muffins stay light.
Now fold in the banana and raspberries (or chocolate chips), again with just a quick stir.
Spoon in just enough mixture to fill each muffin cup. Bake on the middle shelf of the oven, 15min@210deg plus 7-8min@200deg (this is for our oven. If you have a normal oven, 20min@200deg will probably be enough).