WEAKEND TREATS

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Banana & blueberry muffins

Preparation and cooking time

• Prep:10 mins
• Cook:20 mins
• Easy
• Serves 12

A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month

Ingredients

• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 100g light muscovado sugar
• 50g porridge oats, plus 1 tbsp for topping
• 2 medium bananas, the riper the better
• 284ml carton buttermilk
• 5 tbsp light olive oil
• 2 egg whites
• 150g punnet blueberries

Method

STEP 1

Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.

STEP 2

Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

And as always have a chilled day from the Viking