These muffins are a healthy choice for a leisurely brunch; delicious eaten when they’re still warm. One muffin offers a good amount of fibre.
SERVES 12
PREP TIME 20 MINS
COOK TIME 20 MINS
Equipment:
Muffin tin
Electric handheld whisk
Recipe Ingredients:
| 5.75 oz (160 g) plain flour |
| 1 tsp bicarbonate of soda |
| 1 tsp baking powder |
| 1 tsp ground cinnamon |
| 3.5 oz (100 g) oatmeal |
| 1.75 oz (50 g) chopped walnuts (optional) |
| 3.75 oz (110 g) butter, softened |
| 3.5 oz (100 g) demerara sugar |
| 2 eggs, lightly beaten |
| 3 ripe bananas, mashed |
| 4 fl oz (120 ml) skimmed milk |
Recipe Methods:
| 1 Preheat the oven to 190°C (375°F/Gas 5). Place 12 paper muffin cases in a 12-hole muffin tin, or simply place the cases on a baking tray. |
| 2 Sift the flour, bicarbonate of soda, baking powder, cinnamon and oatmeal into a large bowl. Tip in any bran left in the sieve. Add the walnuts (if using). Stir well. |
| 3 Place the butter and demerara sugar in a separate mixing bowl and cream together, using an electric handheld whisk, until very light and fluffy. (This could take as much as 5 minutes, so be patient!) Add the eggs and mix well. Stir in the bananas and milk. |
| 4 Pour the wet mixture into the dry and stir to combine. Do not over-mix or the muffins will be heavy. Divide the mixture between the paper cases. |
| 5 Bake for 20 minutes (start checking after 15), or until a cocktail stick inserted into a muffin comes out clean. Transfer to a wire rack to cool. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 131.35 g | Fibre : 20 g |
| Iron : 13.51 mg | Sugar : 150.18 g |
| Calcium : 627.05 mg | Sodium : 2694.86 mg |
| Potassium : 2102.36 mg | Calories: 2636.4 kcal |
| Protein : 46.82 g | Vitamin A : 3617.35 IU |
| Vitamin C : 31.54 g | Carbohydrates : 312.89 g |
| Saturated Fat : 61.44 g | Cholesterol : 558.3 mg |