From Nadia Lim
- 1 ¼ cups self-raising flour
- 1 teaspoon ground cinnamon
- pinch of salt
- 1 ¼ cupsbran flakes or wheatbran
- ½ cup sugar, golden syrup or melted honey
- ¼ cup melted butter or oil (e.g. coconut, grapeseed, canola)
- zest of 3 lemons finely grated
- 1 large banana, mashed
- 1 teaspoon vanilla essence
- 2 free-range eggs
- ¾ cup natural yoghurt
- 1 teaspoon baking soda (make sure there are no lumps – if there are, sift it)
- 1 cup blueberries (fresh or frozen defrosted) + 1 tablespoon flour
Preheat oven to 200⁰C. Line a 12-hole muffin pan with paper cases.
- Sift flour and cinnamon into a large mixing bowl. Stir in salt and bran flakes.
- In a separate bowl, whisk sugar (or golden syrup or honey), butter or oil, lemon zest, mashed banana, vanilla, eggs, yoghurt and baking soda together until smooth.
- Make a well in the centre of the flour mixture and pour in the wet mixture. Stir gently until just combined – be careful not to over-mix to avoid the muffins becoming tough.
- Toss the blueberries in 1 tablespoon of flour to coat, then add to batter (reserve a few to pop on top of the muffins if you like) and quickly and gently fold through. Spoon mixture into paper cases, dividing equally.
- Bake for 20-25 minutes or until they have risen and the tops are golden and spring back when lightly pressed. Remove from oven and leave to stand for 5 minutes before removing from tin.