WHIPPED UP: breakfast muffins

banana and pumpkin seed

Ingredients:

125g wholemeal flour , sifted
125g plain flour , sifted
2 tsp baking powder
100g molasses sugar or other dark sugar
handful pumpkin seeds , plus a few extra for the top
a handful sultanas or raisins
100ml oil (use any oil without much flavour)
4 bananas , very ripe and mashed (or 350ml thick fruit purée)
2 eggs , lightly beaten
2 tbsp milk

1.Heat the oven to 180C/fan 160C/gas 4. Line 6 holes of an oiled non-stick muffin tin with squares of greaseproof paper (cut a square and push it in so it comes up the sides to the top of the tin). Mix the flours, baking powder, sugar, seeds and sultanas in a bowl, then add the oil, banana, eggs and milk. Fold quickly with a large metal spoon and don't worry if the mix is still lumpy - mixing for too long makes muffins tough.
2. Divide the mixture between muffin tins. Fill them to the top, sprinkle on a few extra seeds and bake for 20 minutes or until the muffins are cooked through. cool briefly, then put on a wire rack.

Three muffin flavour changes:

Use all plain flour, use golden caster sugar instead of molasses sugar, and add milk and dark chocolate chips instead of raisins and pumpkin seeds. Add snipped dried apricots instead of sultanas, and use pistachios instead of pumpkin seeds. Add fresh raspberries and white chocolate rather than the dried fruit and seeds.

Per serving
478 kcalories, protein 9.6g, carbohydrate 67.5g, fat 20.7 g, saturated fat 3.5g, fibre 3.6g, salt 0.59 g