Baking
BLUEBERRY AND BANANA MUFFINS
Serves 12
Prep Time
20 Mins
Cooking TIme
25 Mins
Ingredients
- 100g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 350g Plain flour
- 1 tbsp baking powder
- 1/4 tsp Cinnamon
- 100g Light brown sugar
- 100g Granulated sugar
- 2 Large eggs
- 1 tbsp Vanilla extract
- 100g Creme Fraiche
- 1 Medium banana, over ripe & mashed
- 200g Blueberries
- 1 tbsp Oats
Directions
Preheat the oven to 180C Fan. Line a 12 hole muffin tin with muffin cases.
- In a large mixing bowl mix together both the sugars with the melted butter, add the eggs, mashed banana and vanilla extract and mix well.
- Weigh the flour mixing through the ground cinnamon and baking powder. Gradually add this to the wet ingredients to form a thick smooth batter before adding the blueberries.
- Carefully divide the mixture between the 12 muffin cases and sprinkle a little of the rolled oats on top and bake on the middle shelf for 22-24 minutes until risen and golden. Use a bamboo skewer to check the battery is fully cooked.
- Allow to cool in the baking tray before serving.
Great eaten warm but just as good once cool for a breakfast on the go!
