Banana Bran Muffins

Banana Bran Muffins (13)

Today more than ever I am in need of my Monday morning muffin.  It was a three day weekend (happy birthday, Buddha!), so it is with a heavy heart that I trudge back to work this morning.

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It was an odd sort of weekend, in which wherever I went – for a run in the park, a gentle hike, a stroll around Central, a 2 minute trot to the laundrette – I returned with hideous sweat patches, a shiny red face and hair that was simultaneously damply stuck to my head and frizzing uncontrollably into a big bush.  Heat and humidity are not my friends.  But muffins are!  These are sweet and delicious, and if you eat them warm they give you a comforting glow in your belly.  I’m ready to face a full week at work, and whatever ridiculous weather Hong Kong throws at me.

Banana Breakfast Muffins

Makes 18-20, from Short & Sweet by Dan Lepard

Ingredients:

250ml boiling water

125g bran

3 ripe bananas, mashed

200g muscovado sugar

100g caster sugar

2 eggs

125g butter, melted

2 tsp vanilla extract

200g Greek yoghurt

300g raisins

325g plain flour

1.5 tsp ground cinnamon

1.5 tsp bicarbonate of soda

1.5 tsp baking powder

Method:

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1.  Pour the boiling water over the bran and leave to soak for 15 minutes.

2.  Preheat the oven to 200C and line a muffin tin with paper cases.

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3.  Put the banana, two sugars and one egg in a bowl and beat together.

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4.  Beat in the other egg, closely followed by the melted butter, vanilla and yoghurt.  Beat until smooth.

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5.  Tip in the raisins, and sift in the flour, spice and bicarb.  Mix well.

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6.  Spoon the batter into the prepared paper cases.

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7.  Bake for about 20 minutes until golden brown and springy to the touch.

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8.  Let them stand in the tin for a couple of minutes before transferring to a wire rack to cool completely – or until eating temperature, at least!

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One Response to Banana Bran Muffins

  1. Pingback: Vegan Banana Muffins | Herbivores' Heaven

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