Lisa Faulkner's bran and blueberry muffins recipe
I’ve had this recipe for years, it was given to me by a friend of my mum, who lives in America. 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.
Ingredients
- 250 g Wholewheat flour
- 200 g Natural oat or wheatbran
- 4 tsp Baking powder
- 2 tsp Bicarbonate of soda
- 1 Pinch of salt
- 450 ml Natural yogurt or buttermilk
- 180 ml Vegetable oil
- 2 tsp Vanilla extract
- 2 Eggs
- 100 g Light muscovado sugar
- 350 g Blueberries
- 8.8 oz Wholewheat flour
- 7.1 oz Natural oat or wheatbran
- 4 tsp Baking powder
- 2 tsp Bicarbonate of soda
- 1 Pinch of salt
- 15.8 fl oz Natural yogurt or buttermilk
- 6.3 fl oz Vegetable oil
- 2 tsp Vanilla extract
- 2 Eggs
- 3.5 oz Light muscovado sugar
- 12.3 oz Blueberries
- 8.8 oz Wholewheat flour
- 7.1 oz Natural oat or wheatbran
- 4 tsp Baking powder
- 2 tsp Bicarbonate of soda
- 1 Pinch of salt
- 1.9 cups Natural yogurt or buttermilk
- 0.8 cup Vegetable oil
- 2 tsp Vanilla extract
- 2 Eggs
- 3.5 oz Light muscovado sugar
- 12.3 oz Blueberries
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 18
Step-by-step
- 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.
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