Recipes
Blueberry bran muffins
These mini bakes can either be enjoyed straight from the oven for breakfast or popped in a lunchbox or picnic basket for a sweet eat.
These mini bakes can either be enjoyed straight from the oven for breakfast or popped in a lunchbox or picnic basket for a sweet eat.
Cook: 40 Mins
Serves: 10
Price: £0.36 per serving
Nutritional Information
Each 80g serving contains
Energy
666kj
199kcal
666kj
199kcal
10%
Fat
6.5g
6.5g
Med
9%
9%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
12.5g
12.5g
Med
14%
14%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
833kj/199kcal
Typical energy values per 100g:
833kj/199kcal
Ingredients
100g Low Fat Spread
80g Golden Caster Sugar
1 ripe Banana, mashed
2 large Eggs
100g Natural Yoghurt
50g Wholemeal Flour
150g Self-raising Flour
150g Blueberries
30g broken Bran Flakes
20g Pistachios, chopped
Method
1
Heat the oven to 180°C/160°C fan/ gas 4. In a large bowl beat together the spread and sugar with an electric whisk for 5 mins. Add the banana and eggs and beat again for 3 mins, then whisk in the yoghurt. Fold through the flours then most of the blueberries.
2
Divide 10 paper muffin cases into a 10 hole muffin tin. Spoon the batter into the cases so each is 2/3 full. Push in the last few blueberries. Finish with the bran flakes and pistachios. Bake in the centre of the oven for 25 mins. Leave to cool before eating.
3
Cook’s tip: You can double quantities easily and keep a batch in the freezer.