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
Cooking Time: 30 minutes
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
100g Lurpak Lighter Spreadable, melted
25g porridge oats
75ml organic 2 per cent fat natural yoghurt
Mixed seeds (optional)
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.