First you need to prepare:
5 tbsp rapeseed oil
225g self-raising flour
115g wholemeal flour
2 tsp baking powder
zest ½ lemon and 1 tsp juice
85g golden caster sugar
50g light muscovado sugar
1 small very ripe banana with black skin (about 85g peeled weight)
1 egg
284ml pot buttermilk
and preheat the oven 25 mins @ 200c fan
cook for 25 mins
Step:
1. use 1 tsp oil to oil on the 12-hole muffin tin.
2 Mix both flours with the baking powder and lemon zest.
3.Stir the caster sugar into the flour with muscovado.
4.mash the banana, beat the egg in anotjer bowl, mix them together with buttermilk and oil.
5. stir the flour mix and banana mix together
6. make the mixture into muffin tin tough
7. toss the blueberries
8. bake 20 - 25 mins until risen and golden
9 when muffins is done, brush the mix of caster sugar and lemon juice on the muffins when they are still hot.
10. 15 mins to cool and remove to a wire rack
it is healthy and keep for two days, it obtains low kcalories, some proteins, carbohydrate.
This is awesome breakfast even had.
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