Banana and Blueberry Breakfast Muffins

I recently was asked to take part in a competition, whereby I was to come up with a recipe using new Ski Lemon Cheesecake Low Fat Yoghurt. Sadly I wasn't the winner this time, but I hope you like the recipe. The muffins aren't too sweet, which makes them a nice "grab and go" for breakfast.

 

Ingredients

• 150g plain white flour
• 150g plain wholemeal flour
• 2 heaped tsp baking powder
• 100g caster sugar
• 100g frozen blueberries
• 2 large, ripe bananas
• 250g Ski lemon cheesecake yoghurt
• 1 large egg, beaten
• 50g butter, melted and cooled
• A pinch of salt
• 40g porridge oats, plus extra for sprinkling 
• Grated zest of 1/2 a lemon

Makes 12

 

Instructions

• Pre-heat the oven to 180 degrees fan. Line a muffin tin with 12 paper cases
• Make your dry mix. Sift the flour and baking powder into a large bowl, and tip any bran reamining from the sieve into the bowl. Stir in the salt, sugar and oats
• Make your wet mix. Mash the bananas in a separate bowl, and add the yoghurt, egg, butter and lemon zest. Mix well to combine
• Make a well in the middle of the dry mix, and add the wet mix. Fold the two mixes together, so that they are well combined
• Spoon the muffin mixture into the baking tin, filling each case almost to the top. Sprinkle each muffin with oats
• Place the baking tin on the middle shelf of the oven, and bake for 20 minutes until the muffins are risen and golden on top
• Remove from the oven and cool for 5 minutes, before cooling completely on a wire rack

Banana and Blueberry Breakfast Muffins

My colleagues have the pleasure of these tomorrow!