Lemon, blueberry and pecan nut muffins



Ingredients 14
Servings 0
Minutes 35 min
  • 150
    g
    cake flour
  • 150
    g
    brown bread wheat flour
  • 150
    g
    demerara sugar
  • 1/2
    tsp
    bicarbonate of sugar
  • 2
    tsp
    baking powder
  • 50
    g
    rolled oats
  • 3
    extra-large eggs, separated
  • 1/4
    cup
    canola or light olive oil
  • 1
    cup
    plain yoghurt
  • 2
    medium bananas, mashed
  • zest and juice of 1 lemon
  • 1
    cup
    blueberries
  • 1/2
    tsp
    salt (for beating with egg whites)
  • 100
    g
    pecan nuts, roughly chopped
 

Method

35 min
 

(Servings 12)

Preheat oven to 180ºC. Line a  12-cup muffin pan with paper cups.

Combine the first 6 ingredients together in a bowl.

Place yolks, oil, yoghurt, banana, lemon zest and juice, and blueberries in another bowl; stir to combine. Add wet ingredients (except for egg whites) to the dry; stir to form a batter.

Whisk egg whites and salt to form stiff peaks and fold into the batter.

Divide the mixture between paper cups and top with the pecan nuts.

Bake for 25–30 minutes until puffed and golden.

To serve: Pack a muffin into a lunch box with an apple and juice.

Reprinted with the permission of Fairlady.

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Read more on: muffins  |  pecan nut  |  lemon  |  food24  |  fairlady  |  blueberry  |  entertaining
 

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