Well, this is a first, a recipe!
I’ve never considered myself much of a cook, throwing together a meat and three veg meal in the evening isn’t real cooking. But there are a few recipes that the family always as for, Chocolate Pudding, Oven Fried Chicken, Sheppard’s Pie and Muffins.
Over the weekend I realized that we had a lot of overripe bananas, Hubby’s been home on another week long holiday and has taken none to work with him. There they’ve been ripening away and no one eating them. So I whipped up a batch of these.
Banana Bran Breakfast Muffins
1 cup of All Bran breakfast cereal
2 mashed Bananas
1/2 cup chopped Pitted Dates
1/3 cup firmly packed Brown Sugar
1 tblespn Golden Syrup
2/3 cup warm Skim Milk
1 tspn Vanilla
2 tblespn Vegetable Oil
1 large egg, beaten
1/2 cup Self Raising Flour
1/3 cup Plain Flour
1/2 tspn Bi-Carbonate of Soda
Method
Preheat oven to 200oC and grease a 12 cup muffin tray.
Combine All Bran cereal, banana, dates, brown sugar and golden syrup in a bowl. Add warm milk and let sit for 10 minutes. Combine egg, oil and vanilla and mix in after the milk has soaked. Sift the dry ingredients together and gently fold through the bran mix. Don’t over mix.
Divide evenly into the muffin tray and bake 20 minutes. Cool in the tray for 5 minutes before turning out onto a rack to cool completely.
Serve buttered or with fruit for breakfast.
Note
Store in an airtight container or freeze for up to 3 weeks. You can substitute the Golden syrup with honey, corn syrup or maple syrup.
I make these muffins quite often, my youngest daughter tends to get bored with the same thing for breakfast all the time. I keep a batch in the freezer for those “there’s nothing to eat” moments. Occasionally I’ll add some spices, usually nutmeg or cinnamon. I’d like to try other fruit instead of the bananas, maybe some apple puree, I’ll get back to you on that later.
Do you have a favourite breakfast recipe? Feel free to post a link in the comments.
