I enjoy baking cakes from time to time and thought i would give this recipe a go, these muffins are really great as they are quite healthy containing no butter and two types of fruit and could also be used as an alternative breakfast treat. Here's how to make them:
300g Self Raising Flour
1 Teaspoon Bicarbonate Of Soda
100g Light Muscovado Sugar (Add an extra 20g or so for a sweeter taste)
50g Porridge Oats & 1 Tablespoon for topping
2 Ripe Medium Sized Bananas
284ml Carton Of Buttermilk
5 Tablespoons of Rapeseed Oil (or Light Olive Oil)
2 Egg Whites
150g Punnet Of Blueberries (Could also substitute with chocolate or half the blueberries for raspberries)
METHOD:
1. Heat the oven to 180C (160C Fan)/Gas 4.
2. Line a 12 hole muffin tin with muffin cases.
3. Put the FLOUR and BICARBONATE OF SODA into a good sized bowl.
4. Keep 1 Tablespoon of the sugar for topping later and add the rest of the SUGAR to the bowl along with 50g of OATS.
5. IN A SEPARATE BOWL: Mash the BANANAS until quite smooth.
6. Stir in BUTTERMILK, OIL & EGG WHITES to the banana until combined.
7. Make a well in the dry mixture and pour in the liquid, stirring quite quickly but not over stirring. The mix will look quite lumpy.
8. Add in the BLUEBERRIES and stir just once.
9. Divide the mixture between the cases (They should be nearly full).
10. Sprinkle the tops with the remainder of the OATS & SUGAR.
11. Bake in the oven for 18-20 mins until risen and dark golden.
12. Cool for 5 mins in the tray and then move to a cooling rack to cool completely.
Nutrition per Muffin:
202 kcalories, protein 5g, carbohydrate 36g, fat 5 g, saturated fat 0.8g, fibre 2g, sugar 14g, salt 0.59 g
Original recipe can be found here.
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