Friday- Banana and Blueberry Muffins

After dropping my sister off at the station yesterday I had a lovely relaxing evening- first bath in the new house with candles and a glass (or two...) of wine! Heaven 🙂

I've also been playing around with Mark's DSLR camera- I want my blog pictures to look a little smarter and more professional, and it's always fun to learn something new!

Here is me testing out my photography skills whilst making one of my favourite baking recipes, banana and blueberry oaty muffins (based on this recipe)...om nom nom!

Banana and blueberry muffins

You will need:

300g SR flour
1tsp bicarbonate of soda
100g light brown sugar (plus extra for topping)
50g porridge oats (I used JUMBO oats! Plus extra for topping to give the muffins a nice crunch...)
2/3 medium bananas (the riper the better as they're sweeter)
285ml plain yoghurt (I have a yoghurt maker at home but you can just buy a plain Greek-style yoghurt from the supermarket)
5tbsp olive oil
2 eggs
150g blueberries (I defrosted some frozen ones)

Because of the yoghurt and bananas adding moisture to the muffins no butter is required making this recipe healthier than your regular muffins! Only around 200kcals per muffin so you've no excuse not to try making them 🙂

1. Line your muffin tins with paper cake cases and preheat the oven to 180degrees Celsius.

I have these really cute robot cake cases too which someone gave Mark for his birthday, so thought I'd use them as well!

2. Then mash your bananas in a bowl...

 ...and add the other wet ingredients- yoghurt, olive oil and eggs.

3. In a separate bowl combine your dry ingredients together- the oats, flour, bicarb and brown sugar...

 4. Finally combine the wet and dry ingredients together, stirring quickly but sparingly. It's important not to over-mix your muffins as you will end up with a tough cake, so if you've got a few lumps and the odd fleck of flour still visible don't worry! Tip in your blueberries and give it a final quick stir...

5. Then divide your mixture between the muffin cases, and top with a little sprinkle of brown sugar and oats.

6. Bake for 18-20 minutes until they've risen and are golden brown. Turn out on a wire rack to cool and enjoy! 🙂

 I'm still getting used to the oven in our new house so this batch was a little bit of a trial but they turned out ok!

Someone definitely enjoyed them...hehe...

Our dinner last night- potato, cauliflower and mature cheddar soup...mmm...

Loving taking pictures of my food- I just have to remember not to dive in and eat it too quickly!

Breakfast yesterday- cinnamon whirl from local farm shop and cup of Earl Grey tea...

I have a weakness for pastries!

What do you think of my my PROPER photos? Do they add a better feel to my blog? I certainly feel more professional snapping pics of my baking 🙂 There will definitely be more to follow (photos and muffins!)...

Enjoy your weekend.

Beki x