Nothing beats these tasty muffins
The recipe for these delicious muffins is from Nadia Lim’s new cookbook Let’s Eat.
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.
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/