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. 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. 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. 3.tdd the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
4. 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)