Lisa Faulkner'S Bran And Blueberry Muffins
- 250 g (9 oz) wholewheat flour
- 200 g (7 oz) natural oat or wheatbran
- 4 teaspoons baking powder
- 2 teaspoons bicarbonate of soda
- Pinch salt
- 450 ml (3/4 pint) natural yogurt or buttermilk
- 180 ml (6 fl oz) vegetable oil
- 2 teaspoons vanilla extract
- 2 eggs
- 100 g (4 oz) light muscovado sugar
- 350 g (12 oz) blueberries
- 1.tine 18 sections of two muffin tins with paper cases or grease lightly with a little oil. Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
- 2.tdd the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. Add to the bowl of dry ingredients and fork together until just mixed.
- 3.tdd the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
- 4.take at 200oC (400oF) Gas mark 6 for about 20 minutes until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.
flour, natural, baking powder, bicarbonate of soda, salt, natural yogurt, vegetable oil, vanilla, eggs, sugar, blueberries
Taken from www.epicurious.com/recipes/member/views/lisa-faulkners-bran-and-blueberry-muffins-50173704 (may not work)