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Bran and Blueberry Muffins
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“I’ve had this recipe for years, it was given to me by a friend of my mum, who lives in America. Just mix the dry things in one bowl, the wet in another then stir the two together with a fork. By the time you have made the coffee they are practically ready, great for a healthy Sunday breakfast”, Lisa FaulknerRecipe and Image Seasonal Berries (www.seasonalberries.co.uk)
Bran and Blueberry MuffinsIngredients
- 250g (9oz) wholewheat flour
- 200g (7oz) natural oat or wheatbran
- 4 teaspoons baking powder
- 2 teaspoons bicarbonate of soda
- Pinch salt
- 450ml (3/4pint) natural yogurt or buttermilk
- 180ml (6fl oz) vegetable oil
- 2 teaspoons vanilla extract
- 2 eggs
- 100g (4oz) light muscovado sugar
- 350g (12oz) blueberries
Method
- Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil. Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
- Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. Add to the bowl of dry ingredients and fork together until just mixed.
- Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
- Bake at 200oC (400oF) Gas mark 6 for about 20 minutes until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.
