Muffins - What am I doing wrong?

[MrsJoeMcIntyre]

Last night I made low fat wholemeal banana muffins. They are nice, but they stuck to the muffin cases. What am I doing wrong? And does anyone have a nicer low fat muffin recipe? They taste a little bit like brown bread.

TIA

Have you tried te good food magazine website here

I am so tragic I have a book of muffins! It's by Susan Reimer. It's really good.

Really? Any low fat varieties?

All muffins are quite low fat I think. I tend to make them when I haven't got enough butter for cakes!

Fruitburst muffins

12 muffins
Preperation and cooking times
Takes 40-50 minutes
Freezable

Low-fat, Super healthy

Freeze for up to 1 month
Method

1. Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
2. Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)

Per muffin

243 kcalories, protein 5g, carbohydrate 41g, fat 8 g, saturated fat 3g, fibre 2g, salt 0.59 g
b

This would help......

Ingredients

• 225g plain flour
• 2 tsp baking powder
• 2 large eggs
• 50g butter , melted
• 175ml skimmed milk
• 100ml clear honey
• 140g fresh blueberries
• 85g dried cranberries
• 140g seedless raisins
• 140g dried apricots , chopped
• 1 tsp grated orange zest
• 1 tsp ground cinnamon

This is from Good Food's website. These and some cheese ones, which would be not even slightly low fat, are the only ones I have made from Good Food. They aren't oaty though. I like the oaty ones.

(any chance of the ingredients list, savoycabbage? )

You stirred them too much, probably.

I have the same book as savoycabbage - it's very good.

Oops, cross-posted...

Really - stirred too much? I will try the recipe above and see if I have any more success.

the mix is supposed be lumpy - fold wet and dry together only until you can't see any dry flour any more.

Yes, you are suppose to hardly stir them at all. You have to make sure that all children are well clear of the stirring. I have been known to give my dd a bowl of flour and water to stir while I hide round the corner with the muffin mix.

Look for Franny's banana cake recipe - we always use that - has no sugar and 2oz of butter for 12 muffins/ 1 loaf but they are delicious.

I could post the recipe if you want it.

Superbunny - could you post it for me???

Another vote for the susan reimer book.
i bought it as a student and still use it now, although it's a bit tatty now.

savoycabbage, those Fruitburst muffins were yummy -- we made them last night (well, a slightly adapted version to cater for the dried fruit I had). There was so much fruit in relation to everything else that I wondered how they'd work out, but they are great! Thanks for the recipe.

And I've found the Franny one now.

Glad you found it, MrsJoe. It's good