Nothing beats these tasty muffins
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⁄ 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)
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/