Name: Orange, Banana and Oat Bran Breakfast Muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 12 muffins
Ingredients: melted butter, to grease; 150 g self-raising flour (1 cup); 80 g wholemeal self-rising flour (1/2 cup); 1/2 teaspoon ground allspice; 40 g oat bran (1/3 cup); 115 g brown sugar (1/2 cup, firmly packed); 2 teaspoons finely grated orange rind; 125 ml fresh orange juice (1/2 cup); 60 ml light olive oil (1/4 cup); 2 eggs, lightly whisked; 1 cup mashed ripe banana (about 2 bananas); icing sugar, to dust; 140 g low-fat ricotta, to serve

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Recipe by Sonya01

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breakfast muffins.

Ready In:: 39mins
Yields:
Units:

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ingredients

melted butter, to grease
150 g self-raising flour (1 cup)
80 g wholemeal self-rising flour (1/2 cup)
¹⁄₂ teaspoon ground allspice
40 g oat bran (1/3 cup)
115 g brown sugar (1/2 cup, firmly packed)
2 teaspoons finely grated orange rind
125 ml fresh orange juice (1/2 cup)
60 ml light olive oil (1/4 cup)
2 eggs, lightly whisked
1 cup mashed ripe banana (about 2 bananas)
icing sugar, to dust
140 g low-fat ricotta, to serve

directions

Preheat oven to 180°C Brush 12 medium (80ml/1/3-cup) non-stick muffin pans with the melted butter to lightly grease.
Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Add the oatbran and sugar, and mix well.
Whisk the orange rind, orange juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana and use a wooden spoon to mix until just combined.
Spoon mixture evenly into muffin pans. Bake in preheated oven for 24 minutes or until a skewer inserted into centre of muffins comes out clean.
Set aside for 5 minutes before turning onto a wire rack to cool slightly. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta.

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RECIPE MADE WITH LOVE BY

@Sonya01

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@Sonya01

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"breakfast muffins."

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photo by januarybride

3/4/2010

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review by januarybride

3/4/2010

In one word. . .MOIST!!! WOW were these yummy! I made a couple changes (all worked wonderfully): Subbed 1 T applesauce for 1 of the eggs, subbed 2T of applesauce for 2T of the oil, then subbed 1/4 cup Splenda for 1/4 cup brown sugar. I ate mine naked, no sugar or ricotta. THANKS for sharing! Made for MAKE MY RECIPE TAG.

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tweak by januarybride

3/4/2010

In one word. . .MOIST!!! WOW were these yummy! I made a couple changes (all worked wonderfully): Subbed 1 T applesauce for 1 of the eggs, subbed 2T of applesauce for 2T of the oil, then subbed 1/4 cup Splenda for 1/4 cup brown sugar. I ate mine naked, no sugar or ricotta. THANKS for sharing! Made for MAKE MY RECIPE TAG.

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photo by Outta Here

2/21/2010

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review by Outta Here

2/21/2010

These are very moist and flavorful. I will add some nutmeg next time, though, as it is a favorite spice of mine in banana muffins. Thank you for adding the US measurements for us dummies who don't understand metric :) I skipped the icing sugar and ricotta.

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