Bran and blueberry muffins
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.
Makes 18
Preparation time: 15 minutes
Cooking time: 20 minutes
250 g (9 oz) wholewheat flour
200 g (7 oz) natural oat or wheatbran
4 teaspoons baking powder
2 teaspoons bicarbonate of soda
Pinch salt
450 ml (3/4 pint) natural yogurt or buttermilk
180 ml (6 fl oz) vegetable oil
2 teaspoons vanilla extract
2 eggs
100 g (4 oz) light muscovado sugar
350 g (12 oz) blueberries
- 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.