|4||eggs — extra-large|
|30 ml||oil — macadamia, walnut or canola|
|10 ml||vanilla — essence|
|500 ml||vanilla — essence|
|250 ml||milk — fat-free|
|500 ml||flour — cake|
|20 ml||Robertson's baking powder|
|10 ml||Robertson's bicarbonate of soda|
|5 ml||cinnamon — ground|
|500 ml||oat bran|
|250 ml||pronutro — whole wheat|
|250 ml||digestive bran|
|3||bananas — medium, mashed|
Preheat the oven to 220°C. Line 3 12-hole
muffin pans with paper cups or spray with non-stick cooking spray.
In a large mixing bowl, beat the eggs until light
Add the sugar in three batches, beating well
after each addition.
Add the oil, vanilla essence, yoghurt and milk
and mix until just blended.
In a large bowl, sift together the cake flour,
baking powder, bicarbonate of soda, cinnamon and salt.
Add the oat bran, Pronutro and digestive bran
and mix lightly.
Add the egg mixture to the dry ingredients and
mix well until all the dry ingredients are wet.
Fold the mashed bananas into the mixture.
Spoon the mixture into the muffin pans or paper cups.
Place in the preheated oven. Reduce the heat
to 190°C and bake for 25 minutes.
Remove the muffins from the oven and leave
them to cool in the baking pans for a few minutes. Turn them out and place them
on a cooling rack to cool completely.
Store in the fridge for up to three days.
These muffins freeze well for up to three
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