Spiced banana muffins.
Well, I have always loved muffins but never made my own. Why, you might ask? Because… I was lazy!!
So, yesterday I wanted to surprise Maciej and this is a result – the very first muffins in my life.
These light and nutritious muffins include banana for added fibre, and make a tasty tea-time treat. I like them with some jam.
Ingredients:
2/3 cup plain wholemeal flour
1/2 cup plain white flour
2 tsp baking powder
pinch of salt
1 tsp mixed spice *
1/4 cup soft light brown sugar
1/4 cup polyunsaturated margarine (I have added butter instead)
1 egg, beaten
2/3 cup semi-skimmed milk
grated rind of 1 orange (I have added grated rind of 1 lemon instead)
1 ripe banana
1/4 cup porridge oats (You can add some more if you want)
1/4 cup chopped hazelnuts (I haven’t add any)
Preparation:
1. Preheat the oven to 200 C. Line a muffin tin with paper cake cases. Stir together both flours, the baking powder, salt and mixed spice into bowl, then tip the bran remaining in the sieve into the bowl. Stir in the sugar.
2. Melt the margarine (or butter) and pour it into a mixing bowl. Cool slightly, then beat in the egg, milk and grated orange rind (or lemon rind).
3. Gently fold in the dry ingredients. Mash the banana with a fork, then stir it gently into the mixture, being careful not to overmix.
4. Spoon the mixture into the paper cases. Combine the oats and hazelnuts and sprinkle a little of the mixture over each muffin.
5. Bake for 20 minutes until the muffins are well risen and golden, and a skewer inserted in the centre comes out clean. Transfer to a wire rack and serve warm or cold.
(The recipe comes from a book – Fat-free. Guilt-free food that is full of flavour cooking by Anne Sheasby)
* 1 tbsp cinnamon, ground + 1 tsp coriander, ground + 1 tsp nutmeg, ground + 1/2 tsp ginger, ground + 1/4 tsp allspice, ground + 1/4 tsp cloves, ground
