Orange, Banana and Oat Bran Breakfast Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 10 |
|
breakfast muffins. Ingredients:
melted butter, to grease |
150 g self-raising flour (1 cup) |
80 g wholemeal self-rising flour (1/2 cup) |
1/2 teaspoon ground allspice |
40 g oat bran (1/3 cup) |
115 g brown sugar (1/2 cup, firmly packed) |
2 teaspoons finely grated orange rind |
125 ml fresh orange juice (1/2 cup) |
60 ml light olive oil (1/4 cup) |
2 eggs, lightly whisked |
1 cup mashed ripe banana (about 2 bananas) |
icing sugar, to dust |
140 g low-fat ricotta, to serve |
Directions:
1. Preheat oven to 180°C Brush 12 medium (80ml/1/3-cup) non-stick muffin pans with the melted butter to lightly grease.
2. Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Add the oatbran and sugar, and mix well.
3. Whisk the orange rind, orange juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana and use a wooden spoon to mix until just combined.
4. Spoon mixture evenly into muffin pans. Bake in preheated oven for 24 minutes or until a skewer inserted into centre of muffins comes out clean.
5. Set aside for 5 minutes before turning onto a wire rack to cool slightly. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta.
|
|