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banana bran muffins

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Banana bran muffins

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Brekkie fodder is important in my house. There is usually a box in the freezer filled with scones, pastries, muffins or buns, inspected each night or early morning and triumphantly dipped into to retrieve an item or three to be defrosted or/and shown a grill, if needed.

The cake recipes have their breakfast factor taken into account when I decide what to bake – a brekkie cake is more likely to be executed than a purely indulgent pudding. You aren’t that tempted by a brownie or a creamy éclair at 7 in the morning, are you? So plain pastry tends to win.

Most pastries can be frozen when baked and just cool and they will be good as fresh after an hour on the kitchen top. The only problem is they can never, ever win with the competition from a bacon butty…

The recipe below is Dan Lepard’s, it makes an enormous quantity so you might consider scaling it down, and the product has a nice balance of sweet-not-so-sweet thanks to the bran and bananas.

  • INGREDIENTS
  • Makes 18 muffins
  • 125g oat or wheat bran
  • 250ml boiling water
  • 300g peeled mashed bananas (3 large or 5 small ones)
  • 200g muscovado or dark brown sugar
  • 100g caster sugar
  • 2 large eggs
  • 125g butter, melted and slightly cooled
  • 200g Greek or plain full fat yoghurt
  • 325g plain flour
  • 1½ tsp ground cinnamon
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 300g raisins

Bananas and raisins

METHOD
Pour the boiling water over the bran and stir in well, leave for 10 minutes to soak up. Beat the bananas and both sugars with one egg until smooth. Add the other egg and beat in. Add the melted butter and the yoghurt to the mix and beat well in.

Preheat the oven to 200C/400F/gas 6. Line a 12-hole muffin tray with paper cases or butter and flour the holes.

Beat the bran into the cake batter. Mix the flour with the cinnamon, baking powder and soda. Sieve into the mixture and beat in on slow speed, until combined. Fold in the raisins.
Bran muffin mix

Spoon the mix into the muffin cases (about 3 heaped tablespoons in each) and bake for 25 minutes until a skewer inserted in the middle of a muffin comes out clean. Remove the cases from the oven and cool on a wire rack. The remaining mix can happily wait until ready to bake the next batch, or can be kept in the fridge for a day or two.


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