Name: Banana and oatbran muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 90 gram low-fat spread; 1/3 cup brown sugar, firmly packed; 1 egg, lightly beaten; 3/4 cup self-raising flour; 1 teaspoon baking powder; 1/2 cup mashed banana; 3/4 cup oat bran; 1/2 cup buttermilk; 3/4 cup chopped pecans

Banana and oatbran muffins

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Makes 12 Item

Prep

10M

Cook

25M

Total

35M

Ingredients

90 gram low-fat spread

1/3 cup brown sugar, firmly packed

1 egg, lightly beaten

3/4 cup self-raising flour

1 teaspoon baking powder

1/2 cup mashed banana

3/4 cup oat bran

1/2 cup buttermilk

3/4 cup chopped pecans

Method

1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper patty cases or spray with oil.

2.In a large bowl, using an electric mixer, combine cottage cheese, sugar, eggs and vanilla. Lightly fold in flour, 1 1/2 cups sultana bran, milk and dates. Spoon mixture into cases until 2/3 full. Sprinkle tops with pecans.

3.Bake for 20-25 minutes, until cooked when tested with skewer. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Use very ripe banana for mashing – keep bananas in the freezer until ready in use. Don’t worry about the skin going black – The banana flesh is still perfectly useable for cakes and muffins.
Note

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