Biscuits
and Cakes
Banana Oat Muffins
Muffin Mixture:
80g Hamlyns Scottish Porridge Oats, ground in a food processor
1 tbspn Hamlyns Scottish Porridge Oats
125g Plain Flour
60g Walnuts, chopped
1 tsp Baking Soda
1 tsp Baking Powder
¼ tsp Ground Cinnamon
½ tsp Salt
115g Butter, softened
200g White Sugar
2 eggs
225g Ripe Banana, mashed
1 tsp Vanilla Extrace
½ cup Sour Cream
Topping:
25g Hamlyns Scottish Porridge Oats
55g Brown Sugar
¼ tspn Cinnamon
30g Butter, chilled
30g Walnuts, chopped
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
For muffin mixture, place the oats you have processed in the food processor in a large bowl, together with the flour, the rolled oats, chopped walnuts, baking powder, cinnamon and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
To make the topping: combine the oats, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs, then stir in the chopped walnuts. Generously sprinkle muffins with topping, and bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
