Orange, banana & oatbran breakfast muffins

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Servings: 12

Ingredients:
Melted butter, to grease
150g (1 cup) self-raising flour
80g (1/2 cup) wholemeal self-raising flour
1/2 tsp ground allspice
40g (1/3 cup) oatbran
115g (1/2 cup, firmly packed) brown sugar
2 tsp finely grated orange rind
125ml (1/2 cup) fresh orange juice
60ml (1/4 cup) light olive oil
2 eggs, lightly whisked
1 cup mashed ripe banana (about 2 bananas)
Icing sugar, to dust
140g low-fat ricotta, to serve

Instructions:
Preheat oven to 180C. Brush 12 medium (80ml/1/3-cup) non-stick muffin pans with the melted butter to lightly grease.

Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Add the oatbran and sugar, and mix well.

Whisk the orange rind, orange juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana and use a wooden spoon to mix until just combined.

Spoon mixture evenly into muffin pans. Bake in preheated oven for 24 minutes or until a skewer inserted into centre of muffins comes out clean.

Set aside for 5 minutes before turning onto a wire rack to cool slightly. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta.

Note: The muffins will keep in an airtight container for up to 1 day or in the freezer for up to 2 months.
Microwave reheating: Place 4 muffins on a sheet of non-stick baking paper on the turntable and heat on Medium/500watts/50% for 1 1/2-2 minutes or until just warmed. For 1 muffin, heat for 30-40 seconds.

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