Fruit muffins

Press, 19 July 1989, Page 15

Fruit muffins

Alison Hoist’s

Food Facts

These muffins have a lovely smell as they are cooking, because of the malty flavour of the Allbran. The mixture makes 12 large soft, tender muffins. Take care not to add fruit which is too moist since the mixture really cannot take too much extra liquid. These muffins seem to stay moist for 48 hours, but they are unlikely to last that long! i/ 2 cup allbran % cup boiling water 100 g butter 2 Tbsp honey 1 egg y 2 cupyoghurt % cup baking bran % cup flour y 2 tsp baking soda 2 Tbsp sugar 1 banana, chopped Soak the allbran in the

boiling water, and leave to cool. Melt the butter and honey together in the microwave, or over low heat, just until the butter has melted and the honey soft enough to mix easily with the butter. Add the egg and yoghurt and beat lightly with a fork, just to combine. Add the dry ingredients to the soaked Allbran, and toss together to mix. Tip the liquid ingredients, into the bowl with the jdry ingredients, then add 'the finely chopped banana and fold the three together, just enough to dampen the flour etc. Do not beat till smooth. Spoon the mixture into 12 large non-stick muffin pans. Bake at 200 C for 15 minutes, or until lightly browned, and firm in the middle, when pressed. Serve buttered or plain.