I remain continually confused by muffins. I mean, what is the optimum size for the perfect muffin? (We are not talking about muff so you can stop sniggering at the back). We have some massively opposing view points – the Americans prefer theirs large, the Brits are slightly more sedate with their sizes and there are those with a fetish for all things miniature.
I’m making these for the guys at work as they have all been massively overworked lately and we’ve got a big project to deliver next week. I’m convinced that some fruity muffins will help fuel them rather than having them live on coffee and supernoodles.
So I decided to try a little bit of both. I couldn’t bring myself to make absolutely enormous ones but went with a medium sized version and some mini versions. I’ve got to say, they are both absolutely delicious. Even though, I’d feel a little short changed if I just had one mini muffin. Three is the optimum amount I feel.
They are pretty low in fat – due to using mashed banana and buttermilk – and there isn’t extreme amounts of sugar in them. They are light and fluffy and really quite tasty!
You will need
- 300g self-raising flour
- 1 tsp bicarbonate of soda
- 100g light muscovado sugar or soft brown sugar (make sure it’s not lumpy)
- 50g porridge oats , plus 1 tbsp for topping
- 2 medium bananas , the riper the better
- 284ml carton buttermilk (or 0% yoghurt or low fat creme fraiche but only buttermilk comes in that ridiculous size carton)
- 5 tbsp light olive oil
- 2 egg whites
- 150g blueberries
- Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
- Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.
Double line the muffin cases otherwise they go out of shape.
Cook the mixture immediately, don’t leave it to stand otherwise they won’t rise.