Healthy Bran Muffins

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I am baking two kinds of muffins, Strawberry Bran and Almond Bran Muffins, to take with us for a day out at the beach.

I have just taken them out of the oven and they look fantastic and taste divine as I am having one with a cup of tea before I go to bed!

This is the basic muffin recipe that was passed on to me by my mother, the never-fail recipe ! that I posted a few days ago when I made Bacon Muffins, with a few tweaks which I am going to share with you. Incredibly easy to make and perfect for taking with us !

Each recipe makes 6 large muffins or 12 small ones.

Strawberry Bran Muffins

You will need :

Preheat oven to 200 C

    You will need:

    1 cups plain flour
    1 cup bran
    3 level teaspoons baking powder
    pinch salt
    1/2 cup sugar
    1 cup low fat or fat free milk
    4 tablespoons melted butter
    1 cup chopped strawberries, in large chunks
    2 eggs

Sift flour and mix all dry ingredients. Add half the strawberries and mix gently. Be careful not to crush,

Beat the eggs until light and add the milk and melted butter making sure that the butter is not hot. Stir and add into dry and fruit mixture only enough to dampen the flour. Do not over mix and the texture should be lumpy.

Pour into muffin cases arranged on a muffin tray. Top each muffin with the stawberries that you have out aside

Bake for 15 to 20 minutes. Leave to cool in muffin tray.

The strawberries will look gorgeous but be careful not to cut them too small and leave them in large chunks. Dust the muffins with icing sugar before serving if you wish but in my family, they like them without !

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Almond Bran Muffins

Preheat oven to 200 C

    You will need:

    1 cup. plain flour
    1 cup bran
    3 level teaspoons baking powder
    pinch salt
    1/2 cup sugar
    1 cup low fat or fat free milk
    4 tablespoons melted butter
    1/2 cup chopped almonds
    Few drops almond essence
    2 eggs

Sift flour and mix all dry ingredients. Add half the almonds and mix gently. Be careful not to crush,

Beat the eggs until light and add the milk and melted butter making sure that the butter is not hot. Stir and add into dry mixture only enough to dampen the flour. Do not over mix and the texture should be lumpy.

Pour into muffin cases arranged on a muffin tray. Top each muffin with the stawberries that you have out aside

Bake for 15 to 20 minutes. Leave to cool in muffin tray.

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