Raisin Bran Muffins
Ingredients
- 200 g Seedless raisins
- 360 ml Water
- 125 g Wheat bran
- 120 g Natural yogurt*
- 1 (zest only) Orange
- 100 g Light brown sugar
- 120 ml Sunflower oil or vegetable oil
- 1 Egg
- 1 Egg white
- 65 g Plain flour
- 35 g Wholemeal or spelt flour
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp Ground cinnamon (optional)
Accompaniment
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Description
Light and moist. Great as a snack or for breakfast.
Method
-
1
Preheat the oven to 180C. Line a muffin tin with 12 paper cases, or grease with a little vegetable oil. (NB you may have enough for 2 or 3 extra muffins, or a few mini muffins).
Put 140 g of the raisins in a saucepan and cover with 120 ml water. Place over a low to medium heat and simmer for ten minutes, or until the raisins have soaked up all the water. Blitz to a puree with a stick blender or in a food processor.
Meanwhile, spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring half way through.
Lightly whisk together the oil, egg and egg white with a fork.
Put the yogurt in a mixing bowl, add the lightly toasted bran, raisin puree, orange zest, and brown sugar. Stir in 240 ml water and then the oil, egg and egg white. Sift over both flours, baking powder and bicarbonate of soda, and the cinnamon if using. Mix together, then add the rest of the raisins and stir in. It is a fairly runny mixture.
Spoon into the muffin tin, filling each one right to the top. Bake for 25 minutes, until a skewer comes out clean. Leave in the tin for 5 minutes then transfer to a wire rack. Enjoy warm, or leave to cool completely.
Chef's Tips
* Whole milk, low fat or fat free, as you prefer.
These muffins keep very well in an airtight tin for a few days, staying lovely and moist. They also freeze well.
I hope you enjoy them. Glad to hear the biscuit recipe is serving you well.
These look good, L.B. I'll get some wheat bran this morning and give 'em a whirl this week.Incidentally made some of your choc biscuits again last week (a great recipe)