Muffins are lush. And unfortunately not that good for you. A breakfast/brunch is my favourite meal of the day and I love to have some fruit, yoghurt and an incredibly large pastry… amongst other things.
These bran muffins curb my penchant for an all-butter croissant whilst not making me feel deprived of carbohydrates (I know I should be looking into doing some kind of of sugar-free green-juicing health kick but I simply lack the motivation.)
These are particularly tasty served with a helping of light cream cheese and a cup of coffee.
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{Ingredients}
- 180g wholemeal flour
- 50g rolled oats
- 50g All-Bran
- 1tsp grated orange zest
- 20g raisins or sultanas
- 20g sunflower seeds
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 120g soft light brown sugar
- 250ml whole milk
- 2 eggs
- 85g unsalted butter, melted
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METHOD
- Preheat oven to 170°C/fan150°C/gas 3. Line a 12 hole deep muffin tin with muffin cases.
- In a large bowl or a freestanding mixer mix together the flour, oats, All-Bran, orange zest, raisins, sunflower seeds, baking powder, bicarbonate of soda, salt and sugar.
- Pour the milk into a jug, add the eggs and mix by hand.
- Make a well in the centre of the dry ingredients and pour in the milk and egg mixture while mixing on a slow speed with a handheld electric mixer or freestanding mixer with paddle attachment. When well combined increase the speed to medium and add the melted butter.
- Divide the batter between the cases, filling two-thirds full.
- Bake in preheated oven for 18 minutes or until golden brown and springy.
- Leave in the tins for a few minutes then transfer to a wire rack to cool.
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