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| Difficulty: | easy |
| Preparation: | 25 min |
| Ready in: | 60 min |
Low-fat
high-fiber
Superfood
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 159 | 8% |
| Protein | 4 g | 8% |
| Fat | 3 g | 4% |
| Added Sugar | 8 g | 9% |
| Carbohydrates | 27 g | 10% |
| Roughage | 5 g | - |
| Saturates | 1 g | - |
Recipe Development: EAT SMARTER
Ingredients
For pieces
| 1 | small Lemon |
| 7 ounces | Pastry flour |
| 5 tablespoons | Wheat bran |
| 2 teaspoons | Baking powder |
| 4 ounces | Cane sugar |
| 1 pinch | Salt |
| ¾ cups | Milk (low-fat) |
| 1 | Egg |
| 2 tablespoons | Canola oil |
| 2 | ripe, small Banana (125 g) |
| 6 ounces | Blueberry |
Kitchen Utensils
1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Whisk, 1 Muffin tin, 1 Wire rack, 1 Wooden skewer, 1 Fork, 12 Baking cups
Directions
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1 Rinse the lemon in hot water, dry and zest. In a bowl combine zest with flour, bran, baking powder, sugar and a pinch of salt. Mix well.
2 In another bowl, whisk together milk, egg and oil until smooth. Add to flour mixture and mix until smooth.
3 Peel banana and mash well with a fork. Add to batter and stir thoroughly.
4 Sort through blueberries, removing any stems; fold gently into batter.
5 Line a 12-cup muffin tin with paper baking cups. Divide the batter evenly among the cups.
6 In a preheated oven at 200 ° C (fan 180 ° C, gas mark 3) (approximately 400 °F), bake muffins until a wooden skewer inserted into the center of a muffin comes out clean, about 30 minutes. If it comes out clean, remove muffins from oven. If not, bake for a few more minutes.
7 Remove muffins from pan. Allow to cool on a wire rack for 5 minutes; serve warm or room temperature.
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