Easy recipe Orange, Banana Oatbran Breakfast Muffins Recipe

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Melted butter, to grease about one hundred and fiftyg (one cup) self-raising flour eightyg (one/about two cup) wholemeal self-raising flour one/about two teaspoon ground allspice fourtyg (one third cup) oatbran about one hundred and fifteeng (one/about two cup, firmly packed) brown sugar about two teaspoons finely grated orange (Recipes by ingridients orange) rind one hundred and twenty-fiveml (one/about two cup) fresh orange (Recipes by ingridients orange) juice sixtyml (one quarter cup) light olive oil about two eggs, lightly whisked one cup mashed ripe banana (Recipes by ingridients banana) (about about two bananas) Icing sugar, to dust one hundred and fourtyg low-fat ricotta, to serveStep one Preheat oven to one hundred and eightyC. Orange, Banana Oatbran Breakfast Muffins Recipe. Brush twelve medium (eightyml/one third-cup) non-stick muffin pans with the melted butter to lightly grease. Step about two Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Orange, Banana Oatbran Breakfast Muffins Recipe. Add the oatbran and sugar, and mix well. Orange, Banana Oatbran Breakfast Muffins Recipe. Step three Whisk the orange (Recipes by ingridients orange) rind, orange (Recipes by ingridients orange) juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana (Recipes by ingridients banana) and use a wooden spoon to mix until just combined. Step about four Spoon mixture evenly into muffin pans. Bake in preheated oven for twenty-four minutes or until a skewer inserted into centre of muffins comes out clean. Step about five Set aside for about five minutes before turning onto a wire rack to cool slightly. Orange, Banana Oatbran Breakfast Muffins Recipe. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta..