Papakura Courier - - OUT & ABOUT -

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 Agood pinch of salt 11⁄ 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) 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

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