Preheat the oven to 200 C, 400 F, Gas mark 6. Put 6 paper muffing cases into a muffin tin or place 12 paper cake cases into a patty/bun tin.

Place the flour, sugar and spice into a large mixing bowl. Add the margarine and using a fork, mash it into the flour until evenly blended.

Mash the banana using a fork and stir into the flour mixture.

Using a mixing spoon add the eggs, syrup and milk to the flour mixture and beat until evenly mixed. The mixture at this stage is quite moist and of a soft dropping consistency. (This means the mixture will drop easily off the spoon when the spoon is held up).

Using two spoons divide the mixture between the paper cases filling each one to the top of the case.

* Place the muffin tray or patty/bun tin straightaway on the middle oven shelf and bake for 10-15 minutes for the smaller muffins, 15-20 minutes for the large muffins until the muffins are golden brown, well risen and firm to the touch.

* Remove from the oven and place the muffins onto a wire rack to cool. The muffins are best eaten warm with butter and drizzled with maple syrup.

Cherry and coconut:

Replace the mixed spice and banana with 125g (4oz) dessicated coconut and 150g (5oz) glace cherries, cut into quarters. Omit the maple syrup and use a total of 200ml (7fl oz) milk.

Lemon and sultana:

Add the finely grated rind of 1 lemon and 150g (5oz) sultanas to the flour and margarine with 50g (2oz) caster sugar, mix in the juice of the lemon with the eggs and 150ml (1/4 pint) milk.

addition to afternoon tea, a picnic or a lunch box.