Nothing beats these tasty muffins
The recipe for these delicious muffins is from Nadia Lim’s new cookbook Let’s Eat.
Preheat oven to 200 degrees Celsius. Line a 12-hole muffin tin with papercases.
Sift flour and cinnamon into a medium-sized bowl. Stir in salt, bran flakes and sultanas (if using).
In a large mixing bowl, whisk golden syrup, oil, banana, vanilla, eggs, yoghurt and baking soda together until smooth.
Add flour mixture to the wet mixture. Fold together with a large metal spoon until just combined – do not over-mix, it’s fine if it’s a little lumpy (this generally gives lighter muffins). Quickly fold through blueberries.
Spoon mixture into paper cases, dividing equally. Bake for 20-25 minutes or until muffins have risen and the tops are light golden and spring back when lightly pressed. Remove from oven and leave to stand for 5 minutes before removing to a wire rack to cool.
Tip: For even more fibre, you can substitute self-raising flour with 1 cup wholemeal flour + 11⁄ teaspoons baking powder.
Storage: Keep in an airtight container for a few days, or freeze for up to a month.
These banana and blueberry bran muffins can be made dairy free by using coconut yoghurt.
To celebrate Nadia Lim’s new cookbook Let’s Eat (RRP$49.99), she is running a nationwide tour, with all the details at nadialim.com/events/