Noth­ing beats th­ese tasty muffins

The recipe for th­ese de­li­cious muffins is from Na­dia Lim’s new cook­book Let’s Eat.

Matamata Chronicle - - Motoring -

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.

SUPPLIED

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/

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