Wholemeal Banana Muffins recipe
information
Preparation time: 15 min, plus 1 hr soaking,
Cooking time: 20 - 25 min Cals per serving: 370
ingredients
butter for greasing, optional
50 g (2 oz) raisins
1 orange, rind grated and juice
125 g (4 oz) plain wholemeal flour
25 g (1 oz) wheatgerm
3 tbsp caster sugar
2 tsp baking powder
pinch of salt
1 large egg, beaten
4 tbsp milk
4 tbsp sunflower oil
2 ripe medium bananas, roughly mashed
50 g (2 oz) raisins
1 orange, rind grated and juice
125 g (4 oz) plain wholemeal flour
25 g (1 oz) wheatgerm
3 tbsp caster sugar
2 tsp baking powder
pinch of salt
1 large egg, beaten
4 tbsp milk
4 tbsp sunflower oil
2 ripe medium bananas, roughly mashed
For the topping
5 tbsp orange marmalade
50 g (2 oz) banana chips
50 g (2 oz) walnuts, chopped
50 g (2 oz) banana chips
50 g (2 oz) walnuts, chopped
method
1. Preheat the oven to 200°C/180°C fan over/Gas Mark 6. Line six muffin tins with paper muffin cases or grease the tins well. Place the raisins in a bowl, pour the orange juice over and leave to soak for 1 hour.
2. Place the orange rind in a bowl with the next five ingredients and mix together. Make a well in the centre.
3. In a separate bowl, mix the egg, milk and sunflower oil, then pour into the well in the flour mixture and stir until just blended. Drain the raisins, reserving 1 tablespoon of the juice, and gently stir into the mixture with the bananas. Do not over-mix.
4. Fill each muffin case two-thirds full. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool slightly.
5. For the topping, gently heat the orange marmalade with the reserved orange juice until melted. Simmer for 1 minute, then add the banana chips and walnuts. Spoon on top of the muffins. Serve while still warm.
2. Place the orange rind in a bowl with the next five ingredients and mix together. Make a well in the centre.
3. In a separate bowl, mix the egg, milk and sunflower oil, then pour into the well in the flour mixture and stir until just blended. Drain the raisins, reserving 1 tablespoon of the juice, and gently stir into the mixture with the bananas. Do not over-mix.
4. Fill each muffin case two-thirds full. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool slightly.
5. For the topping, gently heat the orange marmalade with the reserved orange juice until melted. Simmer for 1 minute, then add the banana chips and walnuts. Spoon on top of the muffins. Serve while still warm.
serving amount
makes: 6
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