8 January 2014

Banana, Bran, Chocolate & Ginger Muffins


♬ 'Devotion' by Jessie Ware

 I was completely hooked on last weekends culinary pull out from The Times magazine, with loads of colourful recipes springing us back into a healthy start to the year, my eyes focused on healthy baked treats. Let's not stop eating cake! Treats are great and well deserved, the trick is to find a good recipe without loads of sugar or fat.
 Here's an altered recipe of Jacqueline WhiteHart's blueberry bran muffins. I've made these for a chef at Shoreditch House who always inspires and teaches me to be better when baking.

Makes 10 large muffins

200ml Flora pro active skimmed milk
1 tbsp lemon juice
150g Doves farm gluten free plain flour
100g Doves farm gluten free self raising flour
1 tbsp oat bran
2 tsp baking powder
Half a tsp bicarbonate of soda
Pinch of sea salt
30g light brown sugar
1 tbsp Manuka honey
1 large egg
50g Green & Blacks white chocolate chopped into chunks
50g Green & Blacks dark chocolate also chopped.
1 large banana
2 tsp cinnamon
1cm ginger finely grated.

▶ Preheat oven 180°c.
Combine milk and lemon juice in a jug, and let it curdle for a few minutes.
Mix together all the dry ingredients (flours, sugar, raising agents, oats, cinnamon, salt).
Whisk egg with honey then pour onto dry ingredients and stir with a butter knife.
Mash up the banana and add to batter with grated ginger.
Scoop generous amounts into muffin cases and sprinkle dark and white chocolate equally on top.
Bake for 20 minutes until sponge is light brown and chocolate has melted into the muffins.

Eating them when warm is a fabulous idea, do it.



Randomly leaving you with the opening verse from my favourite song 'Wildest Moments'.
Full volume, fairy lights on and dance with someone..

"You and I, blurred lines,
We come together every time
Too wrongs, no rights,
We lose ourselves at night."