Banana Raisin Bran Muffins

You know, I wasn't going to blog these, as good as they are I suddenly realized just how many banana based muffins I've blogged so far:

♥ Cinnamon Kissed Banana and Dark Chocolate Muffins

♥ Healthy Banana and Orange Dark Chocolate Chunk Muffins

♥ Banana White Chocolate Muffins

♥ Banana Pineapple Muffins

♥ Bryant Terry's Banana-Maple Pecan Cornbread Muffins

Then I figured, what the hell?! You can never have too many yummy vegan banana based muffins, right??

I like to think of these as a midway healthy muffin - they are not full on healthy like my Healthy Banana and Dark Chocolate Muffins which have no white flour, added fat or sugar. Nor are they as decadent as the almost cake like Banana White Chocolate Muffins. Rather these have a smaller amount of "all the good stuff" - plus lots of fibre, so are still healthy enough to eat guilt free - even for breakfast.

They taste great, just like you would imagine a banana bran muffin would taste like but rather surprisingly they are light as air - not something you tend to associate with a bran muffin! Lovely texture altogether.

I've not added any nuts here as my son would not go for that but I've left room for you to either add some chopped nuts or more raisins if you like, the recipe could take up to another 1/2 cup of whatever add in you like. Pecans, walnuts, or dates would all go nicely, although, I love them just the way they are.

 Banana Raisin Bran Muffins

• 1 cup / 140g white flour

• 1 ½ cups / 80g bran

• 1/3 cup / 60g light muscovado sugar (lightly packed brown sugar)

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup raisins

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• 1 cup / 250ml plain soy yogurt

• 2 Tbsp walnut oil*

• 3 small very ripe bananas (between 230 - 260g total weight)

• demerara sugar - optional

* You can use any oil you like here. I've been loving walnut oil in baking lately as it just has such a nice flavour BUT the stuff is expensive.

Preheat the oven to 200C / 400F - Line a 12 hole muffin tin with muffin papers or as I used silicone muffin cases - I love these! Alternatively you could grease the muffin tin with a bit of oil.

Whisk together all the dry ingredients except the raisins then add the raisins and stir them in. You can add up to 1/2 cup more raisins or chopped nuts or dates here if you like.

Mash the bananas really well then add the soy yogurt and the oil and whisk until well blended.

Pour the banana/yogurt mixture into the dry ingredients and fold in with a rubber spatula until it all just comes together - do not overmix, be gentle! Note - the batter will be very thick.

Spoon into the prepared cases - fill them right up to the top as these don't rise massively. I now like to sprinkle a bit of demerara sugar on top of each muffin - it gives a lovely sweet crunchy topping. Now pop them in the oven and bake for about 20 minutes. They should be golden on top and a toothpick should come out clean.

Let cool in the tin on a rack for 10 minutes then remove from the tin to fully cool on a rack. I love these split open and spread with some vegan butter....a great breakfast with a cup of hot coffee :-)

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Nutritional Information: based on 1 muffin.

Calories: 144

Fat: 3g

Sat Fat: 0.4g

Fibre: 4.1g

Carbs: 28.3g

Sugar: 11.6g

Sodium: 258mg

Apple Spice Muffins

These are a perfect autumn muffin, lovely for breakfast with a cup of coffee and so simple to make. I've based this recipe on my Strawberry and Vanilla Muffins, a recipe I had all but forgotten about which is a shame as it's a good one! The texture in these are absolutely lovely - light, fluffy and moist with just a hint of warming cinnamon and nutmeg and chunks of fresh apple.

Apple Spice Muffins:

350g (2 1/2 cups) flour
150g (3/4 cup) golden caster sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
240ml (1 cup) plain, unsweetened soy yogurt
120ml (1/2 cup) rice milk
160ml (2/3 cup) walnut oil*
1 tsp vanilla extract
2 cups diced peeled apples
demerara sugar - optional

*You can use vegetable, sunflower or canola oil here, I opted to use walnut oil as I've been enjoying it in baked goods lately and the flavour goes lovely in these. I further would have added some chopped walnuts to the mix but then my son wouldn't have eaten any!

Preheat the oven to 190C / 380F. Either grease a 12 hole muffin tin or you can make muffin cases out of baking paper like I did. Simply cut out 5" squares, spray the muffin tin with a little cooking spray and press them in making sure you crease the folds in. I do find that store bought muffin cases tend to stick with these though so either do this or simply grease the muffin tin.

In a large bowl whisk together all the dry ingredients. In a smaller bowl whisk together the soy yogurt, rice milk, vanilla and oil. Toss the diced apple in with the dry ingredients then add the liquid and gently fold in with a rubber spatula until it just comes together. Do not overmix or you will end up with tough, rubbery muffins!

Spoon into the muffin cases, about 3/4 full then if you like sprinkle the tops with some demerara sugar. Pop in the preheated oven and bake for 20 minutes or until risen, slightly golden on top and a toothpick inserted comes out clean. Remove and let cool in the tin for 5 minutes then transfer to a wire rack to cool.

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Nutritional Information: based on 1 muffin

Calories: 270

Fat: 10.9g

Sat Fat: 1.1g

Protein: 4g

Fibre: 1.2g

Carbs: 38.8g

Sugar: 15.3g

Sodium: 152mg

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Berry Almond Muffins

Strawberry Vanilla Muffins

Cinnamon Kissed Banana & Dark Chocolate Muffins

Finally a sweet recipe! With all these salads lately you've probably thought I've gone all healthy on y'all. (Nev-ah!!) Although, I must confess these are just a very simple variation on my Banana White Chocolate Muffins - I've simply replaced the white chocolate with dark and added a touch of cinnamon :-)

So, I was just going to update that post with these but then no one would see it, so here it is! These turned out just as beautiful as the original, the little hint of cinnamon in there is lovely with the banana and dark chocolate.

Cinnamon Kissed Banana & Dark Chocolate Muffins: makes 12

245g plain flour
100g caster sugar
50 grams light muscovado sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
100g dark chocolate, chopped
100g vegan margarine, melted and cooled slightly.
About 400g very ripe bananas, mashed well - about 3 large.
1 tsp vanilla extract
~egg mixture~
2 Tbsp cornflour
1/2 tsp baking powder
1/8 tsp xanthan gum
2 tsp vegetable oil
100ml water
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About 50g extra  chocolate for garnish - optional.

Preheat the oven to 180C/350F and grease a muffin tin or individual silicon muffin moulds, I used a spray as it's so much easier.

First make up your 'eggs' by adding the cornflour, baking powder and xanthan gum in a medium size bowl, slowly whisk in the vegetable oil and water. When all added give it a really good whisk until thick and smoothish - little lumps are ok.

In a large bowl whisk the flour, sugars, baking powder, soda and salt. Set aside.

Melt the margarine then transfer to a pyrex measuring jug and stir in the vanilla. Give the egg mixture another whisk then slowly start whisking the margarine into it until it is all incorporated. You should now have a smooth, thick custardy like concoction, whisk in the mashed banana until well mixed.

Now fold the wet ingredients into the dry ingredients with a rubber spatula until just blended, do not overmix, it should not be smooth. If you overmix the muffins will be tough and rubbery. Fold in the chocolate.

Spoon the mixture into the prepared tin about 3/4 full and bake for 20 - 25 minutes or until a toothpick inserted into the middle of one comes out clean. Place tin on a wire rack to cool for 5 minutes then remove the muffins. Serve warm or at room temperature.

If you would like to add the chocolate drizzle, simply melt about 50g of dark chocolate then drizzle back and forth quickly over the cooled muffins. As I didn't want chocolate all over the cases here and wanted them to stay in the cases as I love their colour, I removed these from their cases, drizzled the chocolate on then popped them back into the cases once the chocolate had set.

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Nutritional Information: 

Based on 1 with no drizzle, with drizzle in brackets:

Calories: 196 (218)

Fat: 3.5g (4.9g)

Sat Fat: 1.7g (2.6g)

Protein: 2.7g (2.9g)

Carbs: 38.8g (40.9g)

Sugar: 18.9g (20.9g)

Fibre: 1.8g (2.1g)

Sodium: 96.2mg (96.2mg)

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Healthy Banana and Orange Dark
Chocolate Chunk Muffins

Banana White Chocolate Muffins

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Healthy Banana and Orange Dark Chocolate Chunk Muffins

♥ Wholegrain and no added fat OR sugar! Good God, what's happening to me?? ♥

I thought these would make a good post Valentine's Day recipe - when you still might be craving sweets but want something a little healthier and not as guilty ;-) You'll recall at the start of the year I said I was going to try and reduce the amount of white sugar/white flour in my baking. It has mostly been going well but I suppose I've always been hesitant to make such things because I imagine this is what people generally think of when they think of vegan baking, that it's all going to be whole grains with no fat or sugar....or flavour. Hence this blog has mostly been about attempting to shatter that image with desserts and baked goods *hopefully* undetectable from their decadent, sugar laden omni friends ;-)

But, we can all do with cutting back on white flour and sugar and these are a delicious option on that front, and while I'm certainly not against healthy fats at all, these just happen to have no added fat as well. Please note I have said added here, of course there is sugar and fat in the chocolate and a tiny bit of sugar in the soy yogurt BUT that's it, and surprisingly these are sweet enough as they are, have a great texture and to prove they pass the sweet test - my boy loves them, and this is a boy who won't touch brown bread and loves sweet things.

You may have noticed these have not appeared on my daily food diary, not that I haven't made and eaten them - I've actually made these 3 times already! They were made before I even started the food diary, sometimes I cook and bake so much I end up with a backlog!! ;-)

Healthy Banana & Orange Dark Chocolate Chunk Muffins - makes 12

225g wholemeal (wholewheat) flour - 1 1/2 cups

1 tsp baking soda

1/4 tsp salt

300 - 350g very ripe bananas, about 2 very large ones

130g plain soy yogurt - 1/2 cup

1 tsp vanilla

80ml freshly squeezed orange juice - 1/3 cup (generally the juice from 1 large navel orange)

zest of 1/2 a navel orange

100g dark chocolate, chopped

Preheat the oven to 180C/ 350F. Line or grease a muffin tray, I lightly greased silicon muffin cases and place them in the muffin tin to hold them in place.

Whisk together all the dry ingredients in a large bowl.

Add the banana, yogurt, vanilla, fresh orange juice and zest into a blender and blend until thick and really smooth. Note - if you don't feel like making muffins at this stage this mixture makes a delicious smoothie!

Pour this mixture into the flour mixture and whisk gently until it just comes together, do not over-mix! Fold in the chopped chocolate.

Spoon the batter in to the muffin cases - you can fill them right up here, these don't get much bigger. Pop in the oven and bake for 20 minutes or until slightly risen, golden and firm to touch - check with a toothpick too. Leave in the tin for 5 minutes then transfer to a wire rack to fully cool, I left mine in their silicon cases at this stage. 

While you can certainly have these warm I personally prefer them when they have not only cooled but when the chocolate has hardened again. Lovely with a cup of coffee for breakfast!

♥

Nutritional Information: based on 1 muffin

Calories: 142

Fat: 3.5g

Sat Fat: 1.8g

Fibre: 3.7g

Carbs: 25.4g

Sugar: 8.4g

Protein: 3.8g

Sodium: 159mg

Gotta love a muffin that has more fibre than fat! In comparison here are the stats for my regular banana chocolate muffins: 

Calories: 207

Fat: 6.6g

Sat Fat: 2g

Fibre: 1.6g

Carbs: 35.2g

Sugar: 17g

Protein: 2.3g

Sodium: 139mg

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♥

Banana White Chocolate Muffins

These were so good! I always used to make a banana white chocolate muffin in the vegetarian days and based this recipe on that one. It does of course require a specific ingredient - vegan white chocolate buttons, which I have used before, they taste so much like white chocolate and always turn out great in baking. Some vegan white chocolate melts to a watery liquid in baking and doesn't reset when the product cools - I learned the hard way. These buttons are perfect though, for those in Cork I get mine at the Quay Co-op, sometimes at Tesco and Holland & Barratt.

To veganize the original recipe I swapped the butter for vegan margarine, the white chocolate for vegan white chocolate and the eggs for my favourite egg replacer, a mixture of cornstarch, baking powder, xanthan gum, oil and water. I know a lot of vegan sites put banana alone down as an egg replacer and yes, it is very good at binding, but eggs do a lot more than binding. I have had quite a lot of banana flavoured baked goods that can only be described as moist bricks. Texture matters. These have a great texture, really light and still moist but not dense at all. Very happy with them :-)

Makes 12 - 14 muffins, depending on size of tin - I got 14 using silicone muffin cases but they are a little smaller than a traditional muffin tin.

Banana White Chocolate Muffins:

245g plain flour
100g caster sugar
50 grams light muscovado sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
75g vegan white chocolate buttons - 3 bags
100g vegan margarine, melted and cooled slightly
about 400g very ripe bananas, mashed well - about 3 large
1 tsp vanilla extract
~egg mixture~
2 Tbsp cornflour
1/2 tsp baking powder
1/8 tsp xanthan gum
2 tsp vegetable oil
100ml water

about 50g extra white chocolate buttons for garnish - optional

Preheat the oven to 180C/350F and grease a muffin tin or individual silicon muffin moulds, I used a spray as it's so much easier.

First make up your 'eggs' by adding the cornflour, baking powder and xanthan gum in a medium size bowl, slowly whisk in the vegetable oil and water. When all added give it a really good whisk till thickened and smoothish.

In a large bowl whisk the flour, sugars, baking powder, soda and salt. Set aside.

Melt the margarine then transfer to a pyrex measuring jug and stir in the vanilla. Give the egg mixture another whisk then slowly start whisking the margarine into it until it is all incorporated. You should now have a smooth, thickish custardy like concoction.

Now fold the wet ingredients into the dry ingredients until just blended, do not overmix, it should not be smooth. If you overmix the muffins will be tough and rubbery. Fold in the chocolate. (I like to break the buttons in half, then half again.)

Spoon the mixture into the prepared tin about 3/4 full and bake for 20 - 25 minutes or until a toothpick inserted into the middle of one comes out clean. Place tin on a wire rack to cool for 5 minutes then remove the muffins. Serve warm or at room temperature.

If you would like the drizzle extra white chocolate on top (which I highly recommend!) melt 50g (2 packages) white chocolate buttons in the microwave, should only take 20 - 30 seconds. At this stage it is still a bit too thick to drizzle so stir in about 1/2 tsp vegetable oil, or more until it is drizzling down when you dip a spoon in it. When the muffins are fully cool drizzle the mixture back and forth, let the chocolate cool then serve. :-)

Nutritional Information - based on 12 large muffins, with drizzle on top
Calories: 241
Fat: 7.7g
Sat Fat: 2.3g
Fibre: 1.8g
Carbs: 41g
Sugars: 19.8g
Protein: 2.6g
Sodium: 162mg

♥

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Berry Almond Muffins

So I've been messing about with muffins lately and am quite in love with these. They are light yet super moist and taste fantastic - best muffins I've made. They are quite versatile, so versatile they were almost a 'Back to Basics' post :-) I first made them raspberry almond and loved them, as I do love raspberries and don't bake with them enough. I never got a photo of them though as they were too yummy! 

These are just as good, classic blueberry muffins with a hint of almond extract. I picked up some almond cream down in the Quay Co-op in Cork. I had never seen it before and was keen to try it. The first batch was with full almond cream and fantastic. The second batch I used half soy cream, half rice milk and honestly was just as good - I couldn't tell the difference. Which is good as I assume this almond cream will be hard to find ;-)

Berry Almond Muffins - makes about 10

200g plain flour

100g caster sugar

2 tsp baking powder

1/4 tsp salt

100ml soy cream and 100ml rice milk OR 200ml almond cream

100ml vegetable oil

1 tsp vanilla extract

1/2 tsp almond extract

130g fresh or frozen berries - raspberries particularly good!

Line or grease 10 muffin tins or cases. Preheat the oven to 190C. Mix all dry ingredients together and set aside. Whisk all wet ingredients together then pour over dry ingredients and fold in quickly with a spatula - do not overmix, lumps are ok. Spoon in to muffin tin or cases about 3/4 full and bake for 25 minutes, or until slightly golden and springy to the touch. Let cool on rack in tin for 10 minutes then remove from tin to fully cool. Dust with powdered sugar if you like.

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Nutritional Information: based on 1 muffin out of 10

Calories: 225

Protein: 2.3g

Fat: 11.4g

Sat Fat: 0.9g

Fibre: 1g

Carbs: 28.5g

Sugar: 11.8g

Sodium: 134.8mg

Calcium: 82.9mg

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Strawberry Vanilla Muffins

Banana Pineapple Muffins

English Muffins from 'Vegan Brunch'

Wow, these turned out soooo good! I've been wanting to make them ever since I got Vegan Brunch but never got around to it; probably due to there being vegan English muffins in the shops in the UK. I have not been able to find any here in Ireland though - not a problem though, just a good excuse to finally try this recipe! Those are from my first attempt and they turned out brilliantly, that really is a fine cookbook :-) 

No recipe here of course as these came from a cookbook and I didn't make a single change, sorry! But, you all have Vegan Brunch, right?? :-) You can also have a look at my previous post on Vegan Brunch for how I fared with the Banana French Toast and Lemon Poppy Seed Muffins.

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Banana Pineapple Muffins

Happy World Vegan Day!!! I was hoping to blog some new, fancy, savoury dish but have just been too shattered lately.... However I felt I had to do something today and had these lined up to blog. I made them awhile ago when I had some bananas to use up and they are really nice, initially they had too much ginger so I've scaled that back. The texture is lovely in these - really light and fluffy, although next time I may try replacing some or all of the rice milk with the drained off pineapple juice as they weren't as 'pineappley' as I would have liked, but still yum :)

Makes 12 muffins:
280g plain flour
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp ginger
3/4 tsp salt
175g golden caster sugar
150ml rice milk
200g very ripe bananas
60ml vegetable oil
1 tsp vanilla extract
432g tin crushed pineapple, drained weight of 260g
demerara sugar

Preheat oven to 190C and line 12 muffin holes with paper liners. Whisk together all the dry ingredients. Combine in a blender the bananas, rice milk, vanilla and oil. Blend until smooth. Stir the wet into the dry until almost all incorporated then add the pineapple and fold in until just mixed. Do not overmix. Spoon mixture into the muffin tins - they will be almost full. Sprinkle tops generously with demerara sugar. Bake for about 20 minutes or until risen, golden and a toothpick inserted comes out clean. Let cool for 10 minutes in tin then transfer to a wire rack to cool. Although, they are nice warm too :)

Banana French Toast and Lemon Poppy Seed Muffins from 'Vegan Brunch'

"Banana Rabanada" or (Brazilian French Toast)

This definitely falls into the category of 'I can't believe I didn't think up this!' - using bananas to make a french toast 'dip' - brilliant! I do love my French Toast recipe but as I have mentioned I'm cutting soy out of my diet. Long story short - I think excess amounts have been making my lupus flare up and just want to try without for awhile. So I was very excited to see this soy free recipe in there.

It's absolutely delicious too, the first time I made it I followed the recipe and dusted cocoa powder and cinnamon over top but wasn't too sure. This time I added 1/2 tsp cinnamon to the liquid and omitted the cocoa. Personally I preferred it that way.... once cooked I spread with vegan marg and lots of maple syrup. Only thing I found was that they stick to the pan quite badly. I used a non-stick pan and greased it but they still stuck. Would be interested to hear if anyone else has this problem! Still, it's worth it and I'll definitely be making this again :)

"Lemon Poppy Seed Muffins"

And another hit! These were so good, really, really lemony - like a good lemon poppy seed muffin should be. They came out so light in texture too - perfect! I really thought the amount of baking powder was going to be too much but it's fine. We all loved these, Finn having his after school everyday :)

So, just a couple tests from the cookbook for now, I have loads more bookmarked to try and will add to this post when I do. So far love everything!

Strawberry Vanilla Muffins

Well, so much for me reducing my sugar! In my defense though I had some strawberries and soy yogurt that needed using and I have been wanting to try a muffin recipe for awhile now.... These turned out really well despite all my efforts to the contrary. I didn't have enough soy yogurt so topped up with vegan sour cream, I didn't have enough strawberries, I ran out of plain flour and had to top up with self - raising flour, then the batter was too dry and I had to add some rice milk at the end (right at the stage where you should not be adding liquid in a muffin batter!) But, despite all that they turned out lovely, great flavour, super moist and were even better the next day. I then made them again as I was supposed to and I couldn't tell the difference, still light and moist and tasted great, so I will post that recipe.

Now, almost all baked goods call for some vanilla extract but I wanted these to really, really taste of vanilla - as it's a flavour that goes so well with strawberries. So in these I used 1 tsp vanilla extract (real stuff please!) as well as the seeds from one vanilla pod. If you click on the pics below you can see the little black specks in the muffins. Do dust with powdered sugar once cool - I left them plain just for the photo but they taste great with a good dusting.

Strawberry and Vanilla Muffins:

350g (2 1/2 cups) plain flour
150g (3/4 cup) caster sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
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240ml (1 cup) plain, unsweetened soy yogurt
120ml (1/2 cup) rice milk
160ml (2/3 cup) vegetable oil
1 tsp pure vanilla extract
1 vanilla pod, split open and seeds scraped out
♥
2 cups chopped fresh strawberries

Preheat oven to 190C. Brush a 12 hole muffin tin with vegetable oil and set aside. In a large bowl combine all dry ingredients then fold in the strawberries. In another bowl whisk together the soy yogurt, milk, oil and vanilla's - whisk well so that the vanilla seeds don't clump together. Pour the wet into the dry and fold gently until just moistened - do not overmix. Fill each muffin cup until almost full and bake in the oven for about 20 minutes or until a toothpick comes out clean. Leave in the pan to cool for 5 minutes then remove to a wire rack to cool fully. I had to let them cool upside down due to the bottoms being quite delicate at this stage. Dust with powdered sugar once cool, or at least room temp, and serve.

Recipe adapted from Joy of Baking .

♥

Bryant Terry's Banana-Maple Pecan Cornbread Muffins

Well, you knew I couldn't stay away for long! Like I mentioned below I have been very eager to try things from my new cookbook, Bryant Terry's Vegan Soul Kitchen. Naturally I was drawn to one of the sweet, bakery items in the book - these fantastic Banana-Maple Pecan Cornbread Muffins. Everything in this cookbook is very healthy, no white sugar or bad fats and a direction I could certainly start going down!

They turned out beautifully and while I am certainly used to my muffins being much sweeter than these I didn't miss it at all. They get their sweetness from just 2 Tbsp raw cane sugar and maple syrup plus the ripe banana - then you get a nice hit from the maple glazed pecans. Lovely. I'll post the recipe I used here, not exactly the cookbook version as I had to make a few changes. First I can't buy whole wheat pastry flour here, which it called for 1/4 cup, and second his pecans were 'double maple glazed' - first with maple syrup and then with maple sugar, a LOT of maple sugar. Now, the only place I can get maple sugar is in Brighton, it's a small bag and costs like 6 quid, meaning I treat that stuff like the granulated gold that it is. So... I used the maple glazed pecans recipe from Veganomicon's Smlove Pie that I posted earlier. Turned out just fine.


Muffins: (recipe was for 24 mini muffins but I don't have that size tin, these are 12 regular)
165g cornmeal
3 Tbsp unrefined corn oil
3/4 cup plain flour
2 Tbsp demerara sugar (raw cane)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
190g banana (about)
240ml rice milk (unflavoured)
2 Tbsp maple syrup

For the Maple Glazed Pecans:
110g raw pecans
2 tsp canola oil
2 Tbsp maple syrup
1/8 tsp salt

First make the maple glazed pecans. Set aside a sheet of baking paper. In a saucepan over medium heat lightly toast the pecans for a couple minutes. Stir constantly for a couple minutes more until lightly toasty -careful not to burn. Turn heat down and add the oil and salt, stir for about a minute more. Add the maple syrup and stir constantly - it will bubble up then get dry. Tip onto some baking paper and spread out with a spatula. Leave to cool, as it's cooling, break the pecans up with your hands. Set aside.

For the muffins, grease 12 muffin tin holes with some of the corn oil and set aside. Heat the oven to 220C. In a large bowl add all the dry ingredients and whisk well. In a blender add the banana, maple syrup, rice milk and remaining corn oil and blend until smooth. Place the tin in the oven for 5 minutes to get the oil really hot. When there is 1 minute remaining stir the wet into the dry gently - do not over mix, then fold in the nuts. Spoon batter into the tins 3/4 full and bake for 13 minutes or until golden on top and well risen.

He then states to serve immediately and they certainly are good fresh from the oven!