Noth­ing beats th­ese tasty muffins

North Taranaki Midweek - - GARDENING -

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

BA­NANA ‘N BLUEBERRY BRAN MUFFINS

Makes 12 large muffins

Prep time 10 min­utes

Cook time 20–25 min­utes.

For dairy free use co­conut yo­ghurt.

❚ 1 cup self-rais­ing flour

❚ 2 tea­spoons ground cin­na­mon ❚ A good pinch of salt

❚ 11⁄2 cups bran flakes (or wheat bran)

❚ cup sul­tanas (or raisins) (op­tional)

❚ cup golden syrup

❚ cup oil (like grape­seed)

❚ 3 large ba­nanas (very ripe), mashed

❚ 1 tea­spoon vanilla essence or ex­tract

❚ 2 free-range eggs

❚ cup yo­ghurt (dairy or co­conut)

❚ 1 level tea­spoon bak­ing soda (lump-free or sifted)

❚ 1 cup blue­ber­ries (fresh or de­frosted and well drained) Each week Nadia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

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 + 11⁄2 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/

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.