Poppy Seed and Banana Muffins

A treat for those who love poppy seeds, and a good way to use up left over bananas.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.

Step: 2

In a large bowl, mix whole wheat flour, wheat bran, wheat germ, baking soda, baking powder, and salt.

Step: 3

In a medium bowl, beat together eggs, honey, and vegetable oil. Stir in bananas, milk, lemon juice, and poppy seeds.

Step: 4

Make a well in the center of the wheat flour mixture, and pour in egg and banana mixture. Stir until just blended. Spoon into the prepared muffin pan.

Step: 5

Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

Per Serving: 186 calories; protein 5.9g; carbohydrates 26.4g; fat 8.2g; cholesterol 31.8mg; sodium 250.1mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.