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The half-term weather forecast isn’t looking too good – but rain doesn’t need to stop play. You can just cook up a storm in the kitchen instead.

Muesli, oat and banana muffins

Serves: 12

Cooking Time: 30 minutes

Ingredients

200g self-raising wholemeal flour

½ tsp. bicarbonate of soda

150g light brown soft sugar

25g high fruit muesli

1 small banana, about 150g unpeeled

3 eggs

100g Lurpak Lighter Spreadable, melted

25g porridge oats

75ml organic 2 per cent fat natural yoghurt

Mixed seeds (optional)

Method

Pre heat the oven to 190°C/375°F/Gas Mark 5 and line a 12-hole muffin tin with paper muffin cases.

Sieve the flour and bicarbonate of soda into a large bowl, add the bran left in the sieve and stir in the sugar and muesli. Mash the banana with a fork in a small bowl.

Lightly beat together the eggs, the melted Lurpak Lighter Spreadable and yoghurt in a jug until combined.

Pour into the flour and muesli mixture along with the mashed banana and stir with a spatula until just combined.

Divide the muffin mixture equally between the paper cases. Sprinkle the muffin tops with oats.

Bake in the preheated oven for 18-20 minutes until lightly golden and risen. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool further.

* Recipe provided by Lurpak.

18 July 2017.......   Steve Halliday, right with Hannes Fessmann who makes and plays music with stone, by the River Aire at Newlay, Horsforth in Leeds. Picture Tony Johnson.

Real Rock Music - the strange ‘healing’ music created by playable stones