Fruity Breakfast Blueberry and Banana Muffins
300ml vegetable oil, plus extra for greasing
4 ripe bananas (about 400g)
150g light brown sugar
150g caster sugar
3 large free-range eggs
2 tbsp soured cream
400g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
150g field fare frozen blueberries
100g dried banana chips
100g demerara sugar to sprinkle
You’ll also need…
2 x 12-hole muffin tins and paper cases to line (optional)
Heat the oven to 200°C/180°C fan/gas 6. Line a 12-hole muffin tin with paper cases or lightly grease with oil.
Mash the bananas in a large bowl. Add the brown sugar, caster sugar, eggs, 300ml vegetable oil and soured cream. Mix gently with a large spoon.
Sift together the flour, baking powder, bicarbonate of soda and a pinch of salt, then add to the banana mixture and mix for 1 minute or until combined. Do not overmix at this stage, or your muffins will lose their light texture.
Spoon the mixture evenly into the muffin cases (or holes), then top with the blueberries and banana chips. Sprinkle with demerara sugar.
Bake the muffins for 20 minutes or until a skewer pushed into the middle of a muffin comes out clean.
Many thanks to www.deliciousmagazine.co.uk for this recipe
|Of which saturates||1.1g|
|Of which sugars||21.3g|