Nothing beats these tasty muffins BANANA ‘N BLUEBERRY BRAN MUFFINS
The recipe for these delicious muffins is from Nadia Lim’s new cookbook Let’s Eat.
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
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.