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When I started to make these muffins, I did not have the slightest idea what ingredients I am going to use.
It’s a case of look in the pantry and fridge and see what’s available, and then just add all together, and let’s see how they turn out.
I ended up with the following combination
2 large eggs
115g Mascarpone cheese
50ml Olive Oil
100g apple sauce
3 ripe mashed bananas (originally frozen and taken out of the freezer this morning to thaw)
4 tbsp Maple syrup
1 tsp vanilla extract
150g wholewheat flour
100g self raising flour
50g rolled oats
50g natural wheat bran
2 heaped tsp baking powder
2 heaped tsp bicarbonate of soda
2 heaped tsp cinnamon
100g golden raisons
Pinch of salt
Pumpkin and sunflower for decoration
Heat oven to 350F.
Line muffin tray with muffin cases – I used a regular size muffin pan and made 20 muffins.
Mix the eggs, mascarpone cheese, oil, apple sauce, banana, honey and vanilla.
Add the remaining ingredients, except the seeds.
Add a pinch of salt and mix to combine, until you have a smooth batter, but don’t over mix as this will make the muffins heavy.
Use a ¼ cup measuring cup and spoon the batter in the cases.
Sprinkle the muffins with the seeds and pat down in order for it to stick in the dough.
Bake for ±25 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean.
Remove from the oven, transfer to a wire rack and leave to cool.
Store in a sealed container for up to 3 days.
Source: Esme‘s kitchen
TRIED AND TESTED
Bakers note: Next time I may add a bit more maple syrup or some sugar. It’s sweet enough, but other people may want an extra sweetness. An alternative would be to not use the nuts for decoration, but sprinkle it with some sugar.