Banana Oat Muffin With Blueberry Creme Fraiche Recipe

• 225 gm Porridge oats, (8oz)
• 750 ml Skimmed lowfat milk or possibly lowfat milk and water mixed, (1 1/4 pint)
• 310 gm Plain flour, (11oz)
• 1 tsp Baking pwdr
• 1 tsp Bicarbonate of soda
• 1 tsp Salt
• 3 lrg Large eggs
• 85 gm Unsalted butter, melted and then cooled (3oz)
• 225 gm Demerara sugar, plus a little extra to sprinkle on top (8oz)
• 1 x Lemon, zest finely grated
• 2 x Bananas, thinly sliced and tossed in the lemon juice
• 150 gm Creme fraiche, (1/4 pint)
• 110 gm Fresh blueberries, (4oz)
• 1 tsp Caster sugar
• 1 x Squeeze lemon juice

1. Preheat the oven to 200 C/400 F/gas mark 6.
2. Soak the oats in the lowfat milk overnight.
3. Crush the blueberries lightly with a fork and then stir into the creme fraiche with the lemon juice and sugar.
4. Refrigeratetill needed.
5. Sieve the flour, salt and raising agents into a mixing bowl.
6. Add in the lemon zest and sugar.
7. Pour in the oats and all the liquid, the melted butter and the Large eggs.
8. Blend lightly using a knife.
9. Gently stir in the bananas.
10. Fill the prepared tins about 2/3 full.
11. Sprinkle the tops with a little demarara sugar and bake for 15u20 min till well risen and golden.
12. Serve hot with the blueberry creme fraiche.

oats, milk, flour, baking pwdr, bicarbonate, salt, eggs, butter, sugar, lemon, bananas, gm creme fraiche, blueberries, sugar, lemon juice

Taken from cookeatshare.com/recipes/banana-oat-muffin-with-blueberry-creme-fraiche-77394 (may not work)