A treat for those who love poppy seeds, and a good way to use up left over bananas.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, mix whole wheat flour, wheat bran, wheat germ, baking soda, baking powder, and salt.
In a medium bowl, beat together eggs, honey, and vegetable oil. Stir in bananas, milk, lemon juice, and poppy seeds.
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.
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.