White Chocolate and Raspberry Bran Muffins

cook 30 mins
  • 200 g (7 oz) plain wholemeal flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 50 g (2 oz) soft dark brown sugar
  • 25 g (1 oz) bran
  • 75 g (3 oz) white chocolate chunks
  • 2 large eggs, lightly beaten
  • 50 g (2 oz) unsalted butter, melted
  • 125 ml (4 fl oz) buttermilk
  • 1 ripe banana, mashed
  • 50 g (2 oz) frozen raspberries, crumbled
  • 12 sweetened dried banana chips
  • Line a 12-hole nonstick muffin tin with paper muffin cases or lightly grease. Sift the flour, baking powder and salt into a large bowl, then stir in the sugar, bran and chocolate chunks.
  • Beat together the eggs, melted butter, buttermilk and banana in a jug. Pour into the dry ingredients, add the raspberries and stir until just combined.
  • Spoon the mixture into the prepared muffin tin and top each muffin with a banana chip. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–22 minutes until risen and firm to the touch. Serve warm.
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