This recipe for bran muffins has a low sugar content, making it a baked treat well worth making at home rather than buying muffins from a supermarket or coffee shop. In addition to the high fibre content, you have the freedom to add more nutrients with fruit, nuts or seeds.
Muffins can be topped with peanut butter, cottage cheese or hummus but adding a twist with the optional add-ins below makes this a very versatile recipe:
Gently stir extra ingredients such as chopped nuts, cocoa, grated apple, raisins or cinnamon through the mixture before filling the paper baking cups.
Adding a soft filling rather that a topping makes a muffin easier to transport for picnics, hikes or lunch box snacks. Fill half the paper cup with mixture and add a dollop of peanut butter or cottage cheese, a banana slice or apple wedge with cinnamon or a strawberry before adding more mixture.
For a crunchy top, simply sprinkle nuts, oats, seeds and cinnamon on top of the muffin mixture before baking.
Note: If doubled, this muffin mix can stand in the fridge for 30 days
By May 19, 2016Published:
- Yield: 12 Servings
This recipe for bran muffins has a low sugar content, making it a baked treat well worth making at home rather than buying muffins …
- 1 large egg
- 1 large egg yolk
- 1/3 cup brown sugar
- 1/4 cup canola oil
- 1 cup nutty wheat flour
- 1/2 cup rolled oats
- 3/4 cup bran flakes
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla essence
- 1 cup fat free milk
- 1/2 Tablespoon bicarbonate of soda
- Cream the egg and sugar until well combined.
- Add the oil and mix well.
- Mix in the flour, oats, bran flakes, salt and vanilla essence.
- Add the bicarbonate of soda and milk, mixing to combine. Do not over mix.
- Leave in the fridge overnight (up to 30 days).
- Bake in colorful paper cups at 180 C for 12 - 15 minutes.