Bran Muffins
Sometimes you just feel like something else – just a little baked treat to have with coffee and share with friends. We enjoy these Bran Muffin, they are full of fibre but light on fat and sugar.
Keep these muffins in the freezer in case you need a snack. This also makes them slightly less accessible, remember muffins are an occasional food. If you have some fresh walnuts they are delicious in this recipe – 1/2 to 1 cup would be about right. Just fold then into the batter at the end of mixing taking care not to over mix.
Ingredients:
- 1 cup wholemeal/wholewheat flour
- 3 Tbsp golden syrup or you can use honey
- 1 cup milk – low fat is fine
- 2 cups bakers bran – baker’s bran flakes not the breakfast cereal.
- 1 tsp baking soda
- 2 Tbsp olive oil or light olive oil.
- 1 tsp baking powder
- 2 eggs
- 2 ripe bananas, mashed
Instructions:
Melt golden syrup, add oil and baking soda. Mix.
Lightly beat eggs and mix with dry ingredients, milk and syrup mixture.
Fold in the mashed bananas.
Do not over beat as this will make the muffins tough.
Place in medium size non stick muffin pan, mixture should make 12.
Bake in a hot oven for 15 minutes.
When cooked they will spring back from your finger if you give them a gentle press and will have shrunk away from the sides of the pan.
Bran muffins only take a short burst in the microwave to thaw or just leave them on the kitchen bench and go Give Me 30 while you wait for them to thaw naturally.
