I did some baking...

This is being written in a total rush considering I'm running around trying to do last minute ski packing and composing a blog post, as for skiing there'll be a lot more about that following considering we're leaving in a couple of hours and heading to Southern France. That aside, I thought I'd share a rather successful recipe I used to make banana blueberry muffins:
(This is actually BBC Good foods recipe, you shall find the original link here but nonetheless I thought I'd post it up.)

Banana and Blueberry Muffins

Yields 12 Muffins

You will need:

300g of self raising flour

150g of blueberries

2 Medium, ripe bananas

5tbsp light olive oil

284ml of buttermilk

1 tsp of bicarbonate soda

100g light brown sugar

2 egg whites

50g of porridge oats and 1tbsp for topping

12 cupcake/muffin cases

Method:

• Pre-heat the oven to 180C/fan 160C/gas and line your muffin tin with muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
• Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

In case anyone is wondering, I did literally copy and paste the recipe from the BBC good food website, it's obviously not my own because I am not that good a chef :)

- Jess -