Fruity banana muffins
These delicious reduced fat muffins are quick
and easy to make - and they give you a filling,
high fibre snack.
Serves: 8 adults
Preparation time: 15 mins
Cooking time: 30 mins
Ingredients:
200g plain wholemeal flour
2 tsp baking powder
100g light muscovado or soft brown sugar
1 egg
1 tsp vanilla extract
100ml semi-skimmed milk
50g low-fat spread melted
2 bananas ripe is best
50g sultanas
25g ready-to-eat apricots chopped
What to do:
1. Preheat the oven to Gas Mark 6, 200°C, fan oven 180°C. Put 8 paper muffin cases into a muffin tin.
2. Put the flour and baking powder into a large mixing bowl. Stir in the sugar.
3. Take 8 slices from one banana and set aside. Mash the remaining bananas. In a jug or bowl, beat
together the egg, vanilla extract, milk and melted reduced fat spread. Add to the dry ingredients with the
mashed bananas and sultanas or raisins and apricots. Stir until just combined. Avoid over-mixing.
4. Spoon the mixture into the paper cases and top with the banana slices. Bake for 25-30 minutes until
risen and golden. Cool on a wire rack.
Tip 1: The secret of successful muffins is to avoid over-mixing the wet and dry ingredients.
Tip 2: When baking, always weigh and measure accurately, and use proper cooks measuring spoons levelling them off for accurate results.
Tip 3: If freezing, wrap and freeze on the day of baking, as soon as the muffins have cooled completely.
They will freeze for up to 3 months.
Nutritional information:
Per portion (i.e. per muffin)
891kJ / 213kcal
6g protein
41g carbohydrate of which 25g sugars
4g fat of which 1g saturates
3g fibre
182mg sodium equivalent to 0.4g salt
suitable for freezing
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