Berry and banana brunch muffins

Photographer: Melanie Jenkins

Serves: 16 (makes 16)

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

100g reduced-fat spread
½ cup castor sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 ½ cups self-raising flour
½ teaspoon baking powder
2 tablespoons linseeds
¾ cup banana, mashed
⅔ cup buttermilk
1 cup frozen mixed berries
¼ cup rolled oatsoatmeal uncookedX

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Instructions

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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.

HFG tip

These muffins can be frozen for up to 1 month.

Nutrition Info (per serve)

Calories 139 cal

Kilojoules 580 kJ

Protein 3 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 11 g

Dietary fibre 1 g

Sodium 90 mg

Calcium 30 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.