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Chunky banana bran muffins

Fruit and bran-packed, these help with a balanced diet - and taste divine.

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves12
  • DifficultyEasy
90g unprocessed wheat bran
240ml buttermilk (shaken)
4 tbsp unsalted butter, at room temperature
40g light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tbsp unsulphured molasses
1 tsp grated orange zest
1/2 tsp pure vanilla essence
180g plain flour
3/4 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
1) Preheat the oven to 180°C/Gas mark 4. Place paper liners into the cups of a 12-cup muffin tin. Combine the bran and buttermilk in a medium bowl and set aside.

2) Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about five minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time.

3) Scrape the bowl and then add the molasses, orange zest and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.

4) In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and salt. With the mixer on low speed, slowly add the flour mixture to the batter until just combined. Don't overmix it! Using a rubber spatula, fold in the raisins, bananas and walnuts.

5) With an ice cream scoop or large spoon, fill each muffin cup liner to the top. Bake for 25 to 30 minutes, until a cake tester comes out clean.

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