Friday, 1 June 2012
As the long weekend approaches, you might be on the lookout for delicious recipes. If we can’t rely on the weather, we might as well ensure that we have tasty things to eat. Whether you’re in need of something for a Jubilee street party or searching of a healthy breakfast treat, this easy muffin recipe is versatile and a great way to get a portion of fruit.
This recipe is low in fat and isn’t as sweet as the processed versions that you’ll find in coffee shops and supermarkets. It’s a great way to use up those forlorn overripe bananas too! The bananas help to keep the muffins nicely moist but don’t provide an overwhelming banana flavour which means that you can chop and change the flavour combinations.
I filled mine with cheap frozen mixed berries from the supermarket but you can add any that you fancy. Go for classic blueberry muffins or add half cherries and half almonds for a summery, seasonal twist.
I think I’ll be packing a few for a weekend bike ride for a little slow release energy!
Yields 12 muffins
150g whole grain flour
150g self-raising flour
1tsp bicarbonate of soda
100g light muscovado sugar
50g porridge oats, with a little more for garnishing
2 medium bananas, peeled and mashed
300ml low fat yoghurt
5 tbsp sunflower oil
2 egg whites
300g fresh or frozen berries
- Preheat the oven to 180c.
- Line a 12 hole muffin tin with paper muffin cases or squares of greaseproof paper (mine were approximately 10cm x 10cm).
- Mix the flours, bicarbonate of soda, sugar and oats together.
- In a separate bowl, combine the mashed banana, yoghurt, oil and egg.
- Make a well in the dry ingredients and pour in the liquid mixture. Stir quickly but gently to bring everything together. Don’t panic if the batter looks a little lumpy.
- Gently fold in the berries and divide between the muffin cases, sprinkling each one with a little oats.
- Bake for 18 – 20 minutes until golden brown.
Looking for a way to use up those unwanted egg yolks? Why not make mayonnaise for your weekend barbecues and sandwiches?