Berry and banana brunch muffins
Serves: 16 (makes 16)
Time to make: 35 mins
Hands-on time: 10 mins
Total cost: $4.80 / $0.30 per serve
(at time of publication)
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 oats
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Instructions
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 139cal
-
Kilojoules 580kJ
-
Protein 3g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 20g
-
–Sugars 11g
-
Dietary fibre 1g
-
Sodium 90mg
-
Calcium 30mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
