Orange, Banana And Oat Bran Breakfast Muffins - cooking recipe

Ingredients

melted butter, to grease
150 g self-raising flour (1 cup)
80 g wholemeal self-rising flour (1/2 cup)
1/2 teaspoon ground allspice
40 g oat bran (1/3 cup)
115 g brown sugar (1/2 cup, firmly packed)
2 teaspoons finely grated orange rind
125 ml fresh orange juice (1/2 cup)
60 ml light olive oil (1/4 cup)
2 eggs, lightly whisked
1 cup mashed ripe banana (about 2 bananas)
icing sugar, to dust
140 g low-fat ricotta, to serve

Preparation

Preheat oven to 180\u00b0C Brush 12 medium (80ml/1/3-cup) non-stick muffin pans with the melted butter to lightly grease.
Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Add the oatbran and sugar, and mix well.
Whisk the orange rind, orange juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana and use a wooden spoon to mix until just combined.
Spoon mixture evenly into muffin pans. Bake in preheated oven for 24 minutes or until a skewer inserted into centre of muffins comes out clean.
Set aside for 5 minutes before turning onto a wire rack to cool slightly. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta.