At 300 calories apiece, these California raisin and banana muffins make the perfect grab-and-go breakfast, packed with all the goodness you need to fuel your morning. They can be frozen for up to two months in an airtight container.
Ingredients (makes 12)
150g shredded bran cereal
250ml semi-skimmed milk
2 very ripe bananas, mashed
300g plain flour
1 tbsp baking powder
Pinch of salt
75g golden caster sugar
125g California raisins
75g chopped nuts
5 tbsp sunflower oil
2 medium eggs
Method
Preheat the oven to 200˚C. Put the bran cereal into a bowl, and pour over the milk; let it stand for 10 minutes.
In another bowl, mash the bananas. Sift the flour and baking powder, and stir in the sugar, raisins and nuts. Lightly fold in the cereal mixture and the bananas.
Beat the eggs with the oil, add to the bowl and quickly fold together – do not over mix. Spoon the mixture equally into 12 paper-lined muffin cups.
Bake for 18–20 minutes or until a skewer inserted into centres comes out clean. Allow to cool slightly before serving warm.
