1 ½

cups

unbleached all purpose flour

1 ½

tsp

baking soda

¼

tsp

salt

1/8

tsp

ground nutmeg

1 ¼

cups

mashed ripe bananas, (about 3 large)

½

cup

sugar

¼

cup

brown sugar; firmly packed

½

cup

unsalted butter; melted

¼

cup

milk

1

large

egg

1

cup

macadamia nuts; toasted, chopped

1

Preheat oven to 175°C. Grease twelve muffin cups or line with muffin papers.

2

Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups.

3

Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into centre comes out clean, about 25 minutes. Transfer muffins to rack and cool.