About this recipe:These are not too sweet, high-fibre breakfast muffins that turn out perfectly every time. They are so versatile you can add whatever you like, such as mashed banana, chopped dates, coconut or nuts. My two-year-old loves these!
120g wholemeal flour
120g wheatgerm (such as Jordans®)
160g all-bran cereal
65g porridge oats or oat bran
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
2 teaspoons ground ginger
3 tablespoons vegetable oil
285ml semi-skimmed milk
225ml low-fat plain yoghurt
2 eggs, beaten
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 180 C / Gas mark 4. Lightly grease a 12-hole muffin tin.
In a medium bowl, mix wholemeal flour, wheatgerm, all bran, oats, baking powder, bicarbonate of soda and ground ginger.
In a separate bowl, thoroughly blend oil, honey, milk, yoghurt and eggs. Stir in sultanas.
Gradually fold milk and sultana mixture into the flour mixture until just moistened. Spoon into the prepared muffin tin.
Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
These are lush!
I didn't have any wheat germ so i just popped in half the amount in extra bran. I also did not have any honey so used 100ml of apricot jam and i also substituted the ginger with cinnamon ( can you tell i really couldn't be bothered to run to the shops for supplies?? )
This recipe makes around 18 muffins and that's with the cases full to the brim! They were done in 19 minutes with slightly browned off tops but were lovely and moist in the middle.
I used my fan oven at 160c
Overall, i think i will be making these bran muffins for a long time. Very tasty! - 30 Dec 2012