Raspberry and Banana Muffins (with British Lion Eggs)


I have forever been using this recipe for making my most trusted popular muffins since the days of university. I guess it is time to share my secret, not only it taste fabulous, it is also healthy. The raspberry can also be changed to other type of berries, equally delicious too.

When choosing to buy eggs, I always go for eggs that has been stamped with British Lion mark. This is a mark that can be stamped onto eggs by producers who are signed up to its Lion Quality Code of Practice. When you see the Lion logo on the egg shell or box, it means that the hens are British and have been protected against salmonella and that there is full traceability of hens, eggs and feed. And British Lion egg producers also print a "best-before" date on every single egg to ensure freshness.

Find more egg nutrition info here

Raspberry and Banana Muffins (for 12 servings)

300g plain flour
4 tsp baking powder
1 tsp bicarbonate of soda
120g sugar, extra from topping
50g porridge oats, extra for topping
2 medium ripe banana
300g fat free natural yoghurt
5 tbsp sunflower oil
1 egg
150g raspberry

  1. Preheat oven to 180C/fan 160C/gas 4 and line a 12 hole muffin tin with paper muffin cases.
  2. Mix the flour, baking powder, bicarbonate of soda, sugar and oats together in a large mixing bowl
  3. In a separate bowl, mash the banana until smooth. Add the oil, yoghurt and egg into the mashed banana until evenly combined
  4. Tip the liquid mixture into the dry ingredients, mix together with  a wooden spoon until lump-free.
  5. Divide the mixture between the muffin cases, then sprinkle the tops with sugar and oats.
  6. Bake for 20 minutes until risen and golden brown.
  7. Cool completely before enjoying the muffins.
Find more egg recipes here.



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