Читать книгу 100 Magnificent Muffins and Scones - Felicity Barnum-Bobb - Страница 18

Muscovado, bran and banana

‘Muscovado’ describes a type of brown sugar that’s unrefined as it comes directly from sugar cane grown in Mauritius, giving it a gorgeous caramelly flavour. Taste a few grains of muscovado sugar, then do the same with regular brown sugar – you’ll notice the difference in flavour. Brown sugars that are not labelled muscovado are fully refined white sugars that have had some molasses added – nowhere near as yummy. These muffins are high in fibre and are satisfyingly filling.

MAKES 12 / READY IN 35 MINUTES

200g | 7oz plain wholemeal flour

50g | 2oz bran

45ml | 3tbsp light muscovado sugar

30ml | 2 tsp baking powder

Pinch of salt

100g | 3½oz raisins

150ml | 5fl oz milk

1 large egg

75ml | 3fl oz sunflower oil

2 ripe bananas, peeled (225g | 8oz peeled weight)

1 Pre-heat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin tin with paper muffin cases.

2 Mix the flour, bran, sugar, baking powder, salt and raisins together in a bowl.

3 In a jug lightly whisk together the milk, egg and oil with a fork. Pour the wet ingredients onto the dry ingredients and gently stir together until just blended.

4 Mash up the bananas with a fork and add to the muffin mixture. Don’t over mix.

5 Spoon the mixture evenly into the muffin cases and bake for 20–25 minutes or until a cocktail stick inserted into the centre of one comes out clean.