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7
BERRY N’ BRAN MUFFINS
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
300ml low fat butter milk
1 egg
⅓
cup canola, coconut or olive oil
½ cup maple syrup
⅓
cup brown sugar
1 tsp vanilla essence
1 tsp orange zest
1 cup wholemeal plain flour
1½ cups oat bran
1 tsp baking powder
1 tsp bi-carb soda
1 tsp cinnamon
1 cup blueberries (fresh or frozen)
Method:
1. Pre-heat oven to 180°C (fan forced). Spray a 12-hole muffin tin generously with cooking oil
spray.
2. Place the butter milk, egg, oil, maple syrup, brown sugar, vanilla essence and zest in
blender jug and select the Mix function (Speed 4). Blend for 20 seconds.
3. Place flour, oat bran, baking powder, bi-carb soda and cinnamon in a large bowl. Mix
together with a fork and make a well in the centre. Pour the wet mix into the dry mix and
gently stir with a wooden spoon until just combined. Don’t over mix.
4. Half fill each muffin hole with the muffin batter then top with a spoonful of blueberries; then
spoon the remaining batter on top to fill to ¾ full.
5. Bake for 18-20 minutes or until lightly browned. Rest in the muffin tin for 15 minutes before
serving
Makes 12 muffins