Bran And Blueberry Muffins
Serves: 18
Ingredients:
250g wholewheat flour200g natural oat or wheatbran
4 tsp baking powder
2 tsp bicarbonate of soda
pinch of salt
450ml natural yoghurt or buttermilk
180ml vegetable oil
2 tsp vanilla extract
2 free-range eggs
100g light muscovado sugar
350g Chilean blueberries
method:
- 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 yoghurt 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.
