Banana Oat Muffin With Blueberry Creme Fraiche
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 225 | g | Porridge oats, 8oz |
| 750 | Skimmed milk or milk and | |
| water mixed 1 1/4 pint | ||
| 310 | g | Plain flour, 11oz |
| 1 | t | Baking powder |
| 1 | t | Bicarbonate of soda |
| 1 | t | Salt |
| 3 | Eggs | |
| 85 | g | Unsalted butter, melted and |
| then | ||
| cooled 3oz | ||
| 225 | g | Demerara sugar, plus a |
| little extra | ||
| to sprinkle on top | ||
| 8oz | ||
| 1 | Lemon, zest finely grated | |
| 2 | Bananas, thinly sliced and | |
| tossed in the lemon | ||
| juice | ||
| 150 | g | Creme fraiche, 1/4 pint |
| 110 | g | Fresh blueberries, 4oz |
| 1 | t | Caster sugar |
| 1 | Squeeze lemon juice | |
| 6 1/2 | uit, 24 Fat 0 Other Carbohydrates |
INSTRUCTIONS
Preheat the oven to 200øC/400øF/gas mark 6. Soak the oats in the milk overnight. Crush the blueberries lightly with a fork and then stir into the creme fraiche with the lemon juice and sugar. Chill until needed. Sieve the flour, salt and raising agents into a mixing bowl. Add the lemon zest and sugar. Pour in the oats and all the liquid, the melted butter and the 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 1520 minutes until well risen and golden brown. Serve warm with the blueberry creme fraiche. Converted by MC_Buster. Per serving: 1581 Calories (kcal); 127g Total Fat; (68% calories from fat); 26g Protein; 106g Carbohydrate; 884mg Cholesterol; 2876mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2732
Calories From Fat: 1225
Total Fat: 139g
Cholesterol: 877.9mg
Sodium: 8424.7mg
Potassium: 1845.1mg
Carbohydrates: 331g
Fiber: 18.3g
Sugar: 42.2g
Protein: 55.4g