WHOLE WHEAT BLUEBERRY MUFFINS

This muffins recipe is by the most irreverent and brilliant chef in Great Britain, Mr Gordon Ramsay. In his book “Healthy Appetite” (recipe at page 34, Quadrille Publishing), Mr Ramsay explains how eating well without sacrificing taste and flavour,  just choose the right ingredients…and these muffins are a tender delight full of goodness!

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Serves 9 (big) muffins

2 ripe bananas

200 g blueberries

1 big egg

300 g wholemeal flour

100 g brown sugar or muscovado + 1 tablespoon

280 ml carton buttermilk

75 g extra virgin olive oil

1½ tsp baking powder

1tsp bicarbonate of soda

1 pinch of salt

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Method

1 Preheat the oven to 180°C. Use non-stick muffin cases (Mastrad muffin cases are perfect, they made by silicone); 9 muffin cases for big muffins, otherwise 12 muffin cases for smaller ones.

2 Mix the flour, baking powder, bicarbonate of soda, salt and brown sugar together in a large mixing bowl. Make a well in the centre and add the buttermilk, egg, olive oil and bananas, earlier peeled and mashed with a fork.

3 Quickly fold the ingredients together until just incorporated, taking care not to overmix. Tip in the blueberries, covered in white flour, and give the batter one or two stirs.

4 Spoon the batter into the muffin cases and sprinkle with the sugar. These cases will be quite full; bake in the oven for about 25 minutes, until well risen and golden brown on top.

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A skewer inserted into the centre of the muffin should emerge clean.

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