Noth­ing beats th­ese tasty muffins

Wairarapa News - - WHAT’S ON -

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 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)

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.

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/

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