You will need- 150g shredded bran cereal
- 250ml semi-skimmed milk
- 2 very ripe bananas, mashed
- 300g plain flour
- 1 tbsp baking powder
- Pinch of salt
- 75g golden caster sugar
- 125g California Raisins
- 75g chopped nuts
- 5 tbsp sunflower oil
- 2 medium eggs
| Nutrition Facts (per serving) |
| Calories |
300kcals |
| Total fat |
11g |
| of which saturated fats |
1g |
| Protein |
7g |
| Carbohydrates |
45g |
| Fibre |
4.5g |
| Iron |
2.4mg |
| Sodium |
318mg |
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Method- Preheat oven to 200°C/400°F/Gas 6.
- Put the bran cereal into a bowl, pour over the milk; let stand for 10 minutes.
- In another bowl, mash the bananas.
- Sift the flour and baking powder and stir in the sugar, raisins and nuts. Lightly fold in the cereal mixture and the bananas.
- Beat the eggs with the oil, add to the bowl and quickly fold together, do not over mix. Spoon the mixture, dividing equally, into 12 paper-lined muffin cups.
- Bake for about 18-20 minutes or until skewer inserted into centres comes out clean. Allow to cool slightly before serving warm.
- Muffins can be wrapped in aluminium foil, or placed in an airtight container and frozen for up to 2 months.
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Think Raisins, Think California
