Lisa Faulkner's bran and blueberry muffins recipe

• 250 g (8.8oz) Wholewheat flour
• 200 g (7.1oz) Natural oat or wheatbran
• 4 tsp Baking powder
• 2 tsp Bicarbonate of soda
• 1 Pinch of salt
• 450 ml (15.8fl oz) Natural yogurt or buttermilk
• 180 ml (6.3fl oz) Vegetable oil
• 2 tsp Vanilla extract
• 2 Eggs
• 100 g (3.5oz) Light muscovado sugar
• 350 g (12.3oz) Blueberries

1. Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil.
2. Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
3. Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth.
4. Add to the bowl of dry ingredients and fork together until just mixed.
5. Add the blueberries and mix briefly, being careful not to overmix.
6. Divide the mixture between the sections of the muffin tin.
7. Bake at 200oC (400oF) Gas mark 6 for about 20 minutes until tops are firm when pressed.
8. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.

flour, wheatbran, baking powder, bicarbonate, salt, buttermilk, vegetable oil, vanilla, eggs, muscovado sugar, blueberries

Taken from www.lovefood.com/guide/recipes/11024/bran-and-blueberry-muffins (may not work)