Super Breakfast Muffins
With Nadia Lim
Packed with fibre, these are a great ‘breakfast to go’ when you don’t have time to prepare breakfast from scratch.
Makes 12 medium muffins Prep time: 15-20 minutes Cook time: 20 minutes
1 cup chopped dates
½ cup water
1 teaspoon baking soda
50g, softened butter
1 cup brown sugar
1 teaspoon vanilla essence
1 egg , beaten
2 very ripe bananas, mashed
1 loosely packed cup grated carrot
1 cup chopped walnuts or other nuts
1 ½ cups wholemeal flour
½ cup bran
1 teaspoon baking powder
½ teaspoon mixed spice
Preheat oven to 180degC.
- Place dates and water in a small pot and boil for about 5 minutes, stirring frequently to mash up the dates. Add baking soda and mix well – it will froth up a bit.
- Beat butter with sugar and vanilla until thick, light and creamy, then beat in egg. Mix in mashed banana, carrot, nuts and dates.
- Stir flour, bran, baking powder and mixed spice together. Add to wet mixture and fold the two mixtures together (with a large metal spoon) until well combined. Do not over-mix.
- Spoon batter into lined muffin pans. Bake for 20 minutes or until muffins spring back when lightly touched.