California Raisin and Banana Muffins

Makes 12 muffins

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

California Raisin and Banana Muffins

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
  • 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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