PAUL RANKIN’S HEALTHY BREAKFAST MUFFINS
INGREDIENTS;
700 ml. buttermilk
225 g. rolled oats (old fashioned style)
3 Tbsp. melted butter
3 eggs
200 g. soft brown sugar
300 g. plain flour
1 1/2 tsp. baking soda
1/4 tsp. salt
zest of one lemon
200 g. Mashed ripe bananas
1 tsp. Vanilla extract ( optional)
Lightly toasted and roughly chopped almonds or hazelnuts are a nice added extra option
METHOD:
OVEN 180 ‘ C.
Approx 18 muffins
If possible, leave the oats to soak overnight in the buttermilk. If not, aim to soak them for at least a
few hours before you need to use them.
Sift the flour, soda and salt together into a big bowl and mix in the brown sugar and lemon zest.
Stir in the oats/buttermilk mixture.
Stir in the melted butter and eggs, but only until just combined. Over-mixing results in a tough,
chewy muffin. Lastly, fold in the mashed banana and vanilla.
Line approx 18 muffin moulds with paper liners. Fill each liner to about 3/4 full and bake in a
moderate over for about 17 to 20 minutes. Enjoy warm and fresh, or freeze for handy snacks and
breakfasts.