Monday, 6 August 2012

RECIPE: Banana pecan muffins

Well, these babies are yummy. Equally perfect at breakfast and afternoon teatime, they are best served warm (in my opinion that is). Everyone in my family has loved them, which isn't a common occurrence, I can tell you that. The recipe makes 12 big muffins, but to be fair I did have some mixture leftover which I just ate, obvs - you could probably get a 13th muffin out if you were so inclined. Go forth, and bake! And then eat. And enjoy. And spread the love through muffins.


250g plain flour
25g oat bran
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp ground cinnamon
100g pecans, roughly chopped
3 bananas (as ripe as possible)
1 egg, beaten
85g butter, melted
125g light muscovado sugar
174ml natural yoghurt


1. Preheat the oven to 180C and line a muffin tin with baking cases (I chose rather topical Union Jack ones!)

This is the size I chopped my pecans, but it's up to you!

2. In a large bowl, combine the flour, oat bran, bicarbonate of soda, baking powder, cinnamon and pecans.

mashed bananas
3. Peel and mash the bananas (I find a fork is the best utensil to use for this.)

The egg, butter and sugar mixture.
4. In a separate bowl, mix together the egg, butter and sugar, then stir in the mashed banana and yoghurt.

5. Add the wet mixture all at once to the dry flour mixture, stirring until just combined and no white traces of flour remain, but don't overmix or the muffins will be heavy.

6. Spoon the mixture into the muffin cases - they should be nearly full to the top.

7. Bake for 20-25 minutes until risen and golden on top. Leave in the tin for ten minutes, then remove and cool on a wire rack. Not for too long though, as they're delicious still warm from the oven!


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