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Banana Oat Muffin With Blueberry Creme Fraiche
Ingredients
- 225 gm Porridge oats, (8oz)
- 750 ml Skimmed lowfat milk or possibly lowfat milk and water mixed, (1 1/4 pint)
- 310 gm Plain flour, (11oz)
- 1 tsp Baking pwdr
- 1 tsp Bicarbonate of soda
- 1 tsp Salt
- 3 lrg Large eggs
- 85 gm Unsalted butter, melted and then cooled (3oz)
- 225 gm Demerara sugar, plus a little extra to sprinkle on top (8oz)
- 1 x Lemon, zest finely grated
- 2 x Bananas, thinly sliced and tossed in the lemon juice
- 150 gm Creme fraiche, (1/4 pint)
- 110 gm Fresh blueberries, (4oz)
- 1 tsp Caster sugar
- 1 x Squeeze lemon juice
Directions
- Preheat the oven to 200 C/400 F/gas mark 6.
- Soak the oats in the lowfat milk overnight. Crush the blueberries lightly with a fork and then stir into the creme fraiche with the lemon juice and sugar. Refrigeratetill needed.
- Sieve the flour, salt and raising agents into a mixing bowl. Add in the lemon zest and sugar. Pour in the oats and all the liquid, the melted butter and the Large eggs. Blend lightly using a knife. Gently stir in the bananas. Fill the prepared tins about 2/3 full. Sprinkle the tops with a little demarara sugar and bake for 15u20 min till well risen and golden.
- Serve hot with the blueberry creme fraiche.
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