Carrot, Banana and Sultana Muffins
2014-08-22- Cuisine: Good For Kids, Party Ideas
- Course: Desserts
- Skill Level: Moderate
Recipe Info
- 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.
Ingredients
- 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
- Cream
- 90 grams sultanas
- 2 1/2 tablespoon(s) demerara sugar
Method
Step 1
Line a 12-hole, 80ml capacity muffin tin with paper cases or squares of baking-parchment.
Step 2
Preheat the oven to 180C/350F/ Gas4.
Step 3
Now sieve the flours, sugar and baking powder into a large bowl.
Step 4
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.
Step 5
Spoon into the prepared muffin tin, top with the sliced banana and sprinkle with demerara sugar.
Step 6
Bake for 20 to 22 minutes, until a skewer poked into the middle comes out clean.
Step 7
Cool on a wire rack.