Читать книгу Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions - Tana Ramsay - Страница 11

These substantial muffins are a superb grab-and-go breakfast. They are also a delicious addition to any lunchbox and a great energy booster for children before after-school activities. They’ll keep well for up to two days.

100g/4oz butter, softened

100g/4oz soft light brown sugar

3 nice and ripe bananas, mashed

60ml/2fl oz milk

1 tsp vanilla extract

2 eggs, beaten

300g/10½oz plain flour

100g/4oz bran flakes

1 tsp baking powder

¼ tsp salt

1 tsp baking soda

200g/7oz finely chopped pecans

1 Preheat the oven to 190°C/375°F/GM5.

2 Mix together the butter and sugar until light and fluffy. Add the mashed bananas, milk, vanilla and eggs and stir together well. Stir in the remaining ingredients, mixing all through.

3 Spoon the mixture into 12 paper muffin cases, dividing it equally between them.

4 Place in a muffin tin and bake for 25–30 minutes. Remove and place on a cooling rack.

Makes: 12 muffins

Prep time: 15 minutes

Cooking time: 25–30 minutes