Apr

15

Muffins on Plate

These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling opion that we like. The quantities below make 12 muffins. It is a fairly easy recipe taking about 15 minutes to prepare and 20 minutes to cook at 190°C (375°F, Gas Mark 5).

Ingredients:

  • 85g wheat bran
  • 235ml buttermilk
  • 80ml vegetable oil
  • 1 beaten egg,
  • 95g brown sugar
  • 2 drops vanilla extract
  • 125g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 pinch salt
  • 30g raisins

    • Method:

    Preheat the oven to 190°C / gas mark 5.

    Lightly butter a 12 cup muffin tin. I also use paper muffin cases in the tin to make it easier to handle the cooked cakes.

    Combine the wheat bran and buttermilk and leave the mixture on one side for 10 minutes.

    Whisk the vegetable oil, egg, sugar and vanilla until blended.  

    Add this mixture to the butter milk/bran mixture and stir to combine.

    Sieve the flour, bicarbonate of soda, baking powder and salt, and add the raisins.

    Stir the dry ingredients into the main mixture to combine. 

    * (See additional method for banana option below).  

    Muffin Cases on Tray

    Spoon the muffin mixture into each muffin cup. There should be enough mixture to make 12 muffins.

    Cooked Muffins From Oven

    Bake in the oven for 20 minutes, or until golden and firm to the touch.

    These muffins are specially nice served fresh and still warm, but do leave to cool a little.

    For Option With Banana Filling:  

    Additional Ingredients:
    2 bananas 

    Additional Method:

    Make the muffin mixture as above to *. 

    Mash the bananas. 

    Spoon a small amount of muffin mixture into the base of each muffin case. There should be about half the mixture left.

    Spoon some mashed banana into the muffin case and spoon the rest of the mixture on top. 

    Bake in the oven for 20 minutes, or until golden and firm to the touch.

    Banana Muffin

    These muffins are nice served fresh and still warm, but do leave to cool a little. Use muffins with the fruit filling within a day of baking.


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