Ingredients
250g wholemeal plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
1 medium egg beaten
80g soft brown sugar
3 small, well ripened bananas, peeled and mashed to a puree
4 tablespoons corn, rapeseed or sunflower oil
100ml low fat natural yogurt
150g frozen blueberries (or raspberries, or cranberries, or mixed berries)
A little water, if mixture is too stiff
Method
Preheat oven to 190 deg or fan oven 170 dec C.
Put 10 or 12 paper cases in large muffin tin.
Sift together the flour baking powder, bicarbonate of soda and salt. Add the sugar.
In another bowl, mix together the banana, oil, yogurt and egg.
Quickly combine the two sets of ingredients and fold in the blueberries straight from the freezer. I add a few tablespoons of cold water here if mixture is too stiff.
Do not over mix the ingredients.
Spoon into the cases and bake for about 20-25 mins.
These muffins freeze well.
Back to recipes...
