Ingredients

The following ingredients have 4 Servings
  • 1 small lemon
  • 7 ozs Pastry flour
  • 5 Tbsps Wheat bran
  • 2 tsps Baking powder
  • 4 ozs cane sugar
  • 1 pinch salt
  • 0.75 cup
  • 1 egg
  • 2 Tbsps Canola oil
  • 2 ripe, small Banana
  • 6 ozs Blueberries

Instruction

  • Rinse the lemon in hot water, dry and zest. In a bowl combine zest with flour, bran, baking powder, sugar and a pinch of salt. Mix well.
  • In another bowl, whisk together milk, egg and oil until smooth. Add to flour mixture and mix until smooth.
  • Peel banana and mash well with a fork. Add to batter and stir thoroughly.
  • Sort through blueberries, removing any stems; fold gently into batter.
  • Line a 12-cup muffin tin with paper baking cups. Divide the batter evenly among the cups.
  • In a preheated oven at 400 °F, bake muffins until a wooden skewer inserted into the center of a muffin comes out clean, about 30 minutes.  If it comes out clean, remove muffins from the oven. If not, bake for a few more minutes.
  • Remove muffins from pan. Allow to cool on a wire rack for 5 minutes; serve warm or room temperature.