Bran and blueberry muffins
These delicious bran and blueberry muffins are based on a recipe from the Dunedin School of Home Science Manual way back in the mid-1970s
Mar 09, 2017 2:07am- Makes 12
- 20 mins cooking
This recipe first appeared in Food magazine.
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ingredients
- 1 cup standard flour
- 1/4 cup caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup bran
- 1 teaspoon baking soda
- 1 cup milk
- 2 tablespoon butter, melted
- 2 tablespoon golden syrup
- 1 egg, lightly beaten
- 1 cup blueberries, fresh or frozen
method
- 1
Preheat the oven to 200ºC. Grease a 12-hole muffin pan.
- 2
Combine the flour, sugar, baking powder, salt and bran in a large bowl. Dissolve the baking soda in the milk in a separate bowl, then add the butter, golden syrup and egg. Pour into the dry ingredients along with the blueberries.
- 3
Stir the ingredients together very gently until just mixed. Drop spoonfuls into the muffin holes.
- 4
Bake for 15-20 minutes or until firm and springy to the touch. Remove from the oven and leave to stand for 1-2 minutes, then remove the muffins. Place on a wire rack to cool.
notes
- Depending on the season, chopped fresh peaches, apricots, pears or apples work just as well as blueberries. - You can make these in mini-muffin pans, using about a third of a cup of mixture per hole.