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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


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)


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.