Bran Muffins with Buttermilk, Raisins and Pecans
Ingredients
- 120 g Buttermilk*
- 30 g Wheat bran
- 45 g Raisins
- 45 ml Sunflower or vegetable oil
- 50 g Brown sugar**
- 20 g Black treacle***
- 20 g Runny honey
- ½ tsp Vanilla paste / extract
- Zest of 1 Small orange
- 90 g Plain flour****
- ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
- ½ tsp Ground cinnamon
- 45 g Pecans
Accompaniment
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Description
Moist, tasty muffins. The treacle adds a deep toffee-like flavour, enhanced even more if you use dark brown sugar. Great for breakfast, or for a snack any time of day.
Method
-
1
Preheat the oven to 180 degrees C. Grease 9 holes in a standard muffin tin with a little sunflower or vegetable oil, or line with paper cases.
Put the buttermilk and wheat bran together in a bowl and mix together. Put the raisins in a separate bowl and pour over hot water to cover. Leave both for 10 minutes.
Sift the flour, baking powder and cinnamon into a bowl.
With electric beaters, beat the oil, sugar, black treacle, honey, vanilla and finely grated orange zest together for a couple of minutes. Add the buttermilk soaked bran and mix well, then sift in the flour, baking powder, bicarbonate of soda and ground cinnamon. Fold in. Roughly chop the pecans. Drain the raisins. Fold both into the mixture.
Spoon the mixture into the tin.
Bake for 15 minutes, until a skewer or cocktail stick comes out clean.
Leave in the tin for 10 minutes, then serve warm or turn out onto a wire rack to cool completely.
Chef's Tips
* A good substitute is 115 ml milk with a teaspoon of lemon juice stirred in. Natural yogurt also works well.
**Dark brown muscovado gives the strongest flavour. For a more subtle flavour, use a lighter brown sugar.
***For a more subtle flavour, replace with honey.
****Or 50 / 50 plain white / spelt or wholemeal flour.
Lovely for breakfast with natural yogurt and sliced banana or berries.
These keep well in a tin for at least 3 days and also freeze well.
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