Carrot, Banana and Sultana Muffins2014-08-22
- Yield : 12
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
I find muffins can be quite junky and often taste pretty much the same. To make this version healthier and less cakey, I’ve added some brown flour, popped in a grated carrot and used buttermilk to give it a lovely tang. Any leftovers will freeze well.
- 150 grams plain flour
- 75 grams plain wholemeal flour
- 115 grams caster sugar
- 2 teaspoon(s) baking powder
- 2 eggs
- 2 tablespoon(s) light-flavoured oil
- 200 ml buttermilk
- 2 ripe bananas, 1 roughly mashed, 1 thinly sliced
- 1 carrot, grated
- 90 grams sultanas
- 2 1/2 tablespoon(s) demerara sugar
Line a 12-hole, 80ml capacity muffin tin with paper cases or squares of baking-parchment.
Preheat the oven to 180C/350F/ Gas4.
Now sieve the flours, sugar and baking powder into a large bowl.
Lightly whisk the eggs, oil and buttermilk together and roughly fold this mixture into the dry ingredients. Stop folding once you have a lumpy dough, with pockets of flour. Fold in the mashed banana, carrot and sultanas.
Spoon into the prepared muffin tin, top with the sliced banana and sprinkle with demerara sugar.
Bake for 20 to 22 minutes, until a skewer poked into the middle comes out clean.
Cool on a wire rack.