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“A low-fat muffin that tastes as good as it looks”, this healthy banana breakfast muffin from BBC GoodFood has the added benefit of being packed with a generous dose of antioxidants in the form of blueberries.

BANANA & BLUEBERRY MUFFINS

Ingredients:

300g self-raising flour

1 teaspoon bicarbonate of soda

100g light muscovado sugar

50g oats + 1 tablespoon for topping

2 medium bananas, mashed

284ml carton buttermilk

5 tablespoons light olive oil

2 egg whites, room temperature

150g fresh blueberries

Method:

  • Heat the 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 one tablespoon of the sugar.

  • Mix the remainder with flour and 50g oats. Make a well in centre. Mash bananas until smooth.

  • Stir the buttermilk, oil and egg whites into the mashed banana mixture until evenly combined.

  • Pour the liquid mixture into the well and stir mix quickly and sparingly with a wooden spoon.

  • The mixture will look lumpy and may have the odd fleck of flour still visible. Do not over-mix.

  • Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases.

  • Sprinkle top with the final tablespoon of oats and rest of the sugar. Bake for 18 to 20 minutes.

  • Muffins will have turned dark golden. Cool for 5 minutes in the tray before lifting out to cool.

  • Baked muffins will keep in an airtight container for up to 3 days, or frozen for up to a month.

Banana Blueberry Muffins

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Are you still relying on boxed pancake mix for deliciously light and fluffy pancakes? Though I make pancakes on a regular basis, I always like to go with buttermilk to give them the characteristic airy texture as in this great recipe from Savory Sweet Life. It makes me doubly happy when I can get my hands on some genuine buttermilk [I was lucky to find Danone Cultured Buttermilk from the dairy aisle at Shoprite Tamarin] but you can simply shake some full cream milk with lemon juice or vinegar. It does not matter if you cannot flip them over like a pro but once you are done, stack your pancakes high on a hot plate and serve with butter or maple syrup and you will forget all about boxed pancake mix.

BUTTERMILK PANCAKES

Ingredients:

1 3/4 cup low fat buttermilk

2 eggs, room temperature

4 tablespoons butter, melted

1/2 teaspoon vanilla extract

2 cups all purpose flour

4 tablespoons caster sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kitchen salt

4 tablespoons liquid milk

Method:

  • Blend buttermilk, eggs, butter, and vanilla in a blender at a medium low speed until well combined.

  • Slowly add the flour, sugar, baking powder, baking soda, and salt and continue to blend till smooth.

  • Add the milk, 1 tablespoon at a time, until the batter has the consistency of honey or cake mix batter.

  • Heat a non-stick frying pan on medium heat and coat with butter. Pour 1/3 cup batter onto the pan.

  • Watch for pancake to form bubbles on the surface and for griddle side of the pancake to turn golden.

  • Gently but quickly flip pancake over, cook for 30 seconds until golden. Repeat until batter is used up.

  • Stack pancakes between sheets of parchment paper. Serve with maple syrup. Makes 16-18 pancakes.

Buttermilk Pancakes

This cereal muffin recipe, adapted from Kellogg’s, is a great way to use up any leftover cereal especially that family value box with 20% extra you picked on whim during supermarket sales and forgot to eat till it got dangerously close to the expiry date. I had a little over half a box of Kellogg’s Special K which I used here along with a generous handful of soft Seeberger Cranberries and these nutritious muffins had nothing to do with the sickening, dry ‘sawdust’ taste I have experienced with store-bought bran muffins. Try these low-fat, high-fibre delights to start your day on a healthy note or turn them into mini muffins so that you have a handy snack that can to be enjoyed any time of the day.

SPECIAL K CEREAL MUFFINS

Ingredients:

1 cup all purpose flour

7 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon kitchen salt

2 cups Kellogg’s Special K cereal

1 cup lukewarm water

4 tablespoons milk powder

1 egg, room temperature

1/4 cup vegetable oil

1/4 cup buttermilk

1/2 cup soft cranberries

Method:

  • Sift flour and stir it together with sugar, baking powder and salt in a large bowl and set it aside.

  • In another bowl, combine cereal, water and milk. Let stand about 2 minutes until cereal softens.

  • Add egg, oil and buttermilk and beat well. Add flour mixture and cranberries and fold into batter.

  • Portion the muffin batter evenly in twelve 2 1/2-inch muffin pan cups coated with cooking spray.

  • Bake muffins at 400° F about 20 minutes until golden brown. Cool in pan for about 10 minutes.

  • Remove from pan and cool slightly on a wire rack before serving. Store in an airtight container.

Kellogg’s Special K Cereal Muffins

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