Berry and banana brunch muffins
Time to make: 35 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
- 100g reduced-fat spread
- 1/2 cup castor sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 1 1/2 cups self-raising flour
- 1/2 teaspoon baking powder
- 2 tablespoons linseeds
- 3/4 cup banana, mashed
- 2/3 cup buttermilk
- 1 cup frozen mixed berries
- 1/4 cup rolled oatsoatmeal uncookedX
Total fat 6g
Saturated fat 1g
Dietary fibre 1g
1 Preheat oven to 180ºC. Line 1 x 12-hole baking tin and 1 x 6-hole baking tin with paper muffin cases.
2 In a large mixer or bowl combine spread and sugar. Beat well until light in colour and fluffy.
3 Gradually add eggs and vanilla essence. Add all the remaining ingredients except the berries and oats.
4 Gently fold through berries and divide among muffin cases. Sprinkle with oats and bake for 20-25 minutes until golden and well risen.
5 Store in an airtight container or resealable bag for up to 2 days.
These muffins can be frozen for up to 1 month.
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