Up until the weekend, I had never made a muffin. I've eaten plenty of them, but for some reason, they have never been tinkered with in my kitchen. I don't mean the good old English muffin, that delicious yeast leavened breakfast bread which is amazing toasted with lots of butter. I mean that big old American import that you find in commercial coffee shops, usually speckled with burst blueberries.
Muffins are almost a healthier option to a cake. I say almost as there is still butter and sugar prevalent, but generally less than a standard cake. They often come with fruit, bran, oats or wholemeal too which ups the healthy stakes.
My little sous chef Cerys, getting more and more enthusiastic by the day, encouraged me to make some when I told her I had a few bananas going black. This is a sign to her that we are going to make a cake with them, but I explained the muffin to her and within minutes we were stirring away.
There is nothing to them, they are easier than making a cake, can be experimented with at will and ready in 30 minutes. The only problem is trying to not eat them all as soon as they come out of the oven, they are so good. We added some oats, bran, honey and walnuts and as you can see by one of the pictures, my sous chef appears to trying to steal one before I've even taken the photo. And deservedly so, as we had a hoot getting messy in the kitchen on another wet and windy North East weekend.
Banana, Honey and Oat Muffins
175g self raising flour
50g rolled oats
25g bran flakes, crushed
1 tsp baking powder
1 tsp cinnamon
3 ripened bananas, mashed
2 large eggs
50g low fat spread or butter, your choice
100ml runny honey
A handful of walnuts, roughly chopped
1 - Pre-heat the oven to 190 degrees C, GM5.
2 - Sift the flour, baking powder and cinnamon into a bowl. Stir in the oats and bran flakes.
3 - Melt the butter. In another bowl, stir the eggs, butter, honey and milk together. Stir in the banana.
4 - Pour the wet mixture into the flour mixture and beat together with a wooden spoon. Don't worry if it looks lumpy, all will be fine. If the mixture seems a little dry, add a little more milk.
5 - Drop the mixture into greased muffin cases. Sprinkle on a few walnuts. Place onto the middle shelf and bake for 20-30 minutes or until golden brown.
6 - Remove from the oven and allow to cool slightly on a wire rack. Eat whilst still warm, amazing.
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