Name: Bran and blueberry muffins
Cook time: 20 min
Total time: 20 min
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

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.

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.

Note

Women's Weekly Food

Ingredients

Method

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