Bran Muffins

Morning!! Welcome to anyone who pops here today from Hungry Runner Girl – it’s lovely to have you!!

I haven’t posted any recipes for a long time – primarily because I haven’t cooked anything exciting for a long time.  First we had visitors (a time for safe recipes, not anything experimental), then we went to Tokyo, then it was Christmas. So I’ve actually been quite excited about getting back into the kitchen – not something I usually say!

The first good things I’ve made have been these Bran Muffins, taken from Heidi Swanson’s lovely book Super Natural Every Day. We had no milk in the house and no bread so my poor, deprived child couldn’t have his usual breakfast options. So I baked these quickly (like a domestic goddess, eh?). They were easy and turned out beautifully. I made one tweak from Heidi’s recipe (detailed below).

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Bran Muffins

Ingredients

2 large eggs/3 smaller eggs, lightly beaten

1 cup/240 ml buttermilk or plain yoghurt

1/2 cup/120 ml barely melted unsalted butter

1/4 cup/60 ml maple syrup

1/2 cup/20 g wheat bran or oat bran

1 1/2 cups/4 oz unsweetened bran cereal (ie All Bran)

1 cup/4 oz  wholewheat flour

1/4 cup/ 115 g natural cane sugar

1 tsp baking powder

1 tsp baking soda

1 tsp fine grain salt

Cat’s notes:

I didn’t have the wheat or oat bran so I substituted it 1:1 with extra all-bran. I think it worked. I also included the salt here. I’m anti-salt and I also think Heidi is a little generous with her salting, so I used a little less than the recommended but did include it. It worked well.

Directions

Preheat the oven to 400 F (205 C)

1. Generously grease a 12 hole muffin tin.

2. In a big bowl, add the eggs, melted butter, buttermilk/yoghurt and maple syrup. Mix.

3. Sprinkle the bran cereal (with the bran if you’re using it) over the top and mix in. Leave to sit for 5 mins.

4. Meanwhile, in a smaller bowl, mix the flour, sugar, baking powder, baking soda and salt.

5. Tip the dry ingredients into the wet ones, mix carefully and then immediately fill the muffin tin.

6. Bake for 18 – 22 mins until the tops have set. Let cool for 5 mins in the pan and then let cool further on wire racks.

These were GOOOOOD on the first day, not bad at all on the second day and dense, heavy and dry on the third. So eat them quickly 😉

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2 Comments Add yours

  1. Jade says:

    Hi, just hopped over from HRG 🙂 Your muffins look delicious!

    1. Cathryn says:

      Hey, welcome! I had no idea she’d linked to me, what an exciting start to the day. Enjoy the muffins, they’re dead easy and they taste great!

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