Eat this Bran and Fruit Muffins recipe for breakfast or a quick snack
12 muffin cups (optional)
¾ cup light brown sugar
1¼ cups flour
¼ tsp salt
1 cup wheat bran
1¼ tsp bicarb
125g dried cake mix (currants, peel, sultanas, etc.)
1¼ cup sunflower oil
1 large egg
1 cup milk
1½ tsp vanilla extract
Preheat your oven to 180°C. Place the muffin cups in a muffin pan (if using) or grease a muffin pan well.
Place the sugar, flour, salt, bran, bicarb and cake mix in a large mixing bowl. Give the mixture a quick stir to distribute the ingredients evenly.
Add the oil, egg, milk and vanilla extract. Mix until just combined. If you are not using the mixture immediately then cover the bowl or transfer the mixture to an airtight container and pop in the fridge.
Divide the mixture between the 12 muffin cases. Bake for 18-20 minutes or until an inserted skewer comes out clean. Serve warm or cool with butter or just as they are.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate