Bran And Blueberry Muffins
Ingredients
- 250g wholewheat flour
- 200g natural oat or wheatbran
- 4 tsp baking powder
- 2 tsp bicarbonate of soda
- pinch of salt
- 450ml natural yogh urt or buttermilk
- 180ml vegetable oil
- 2 tsp vanilla extract
- 2 free-range eggs
- 100g light muscovado sugar
- 350g Chilean blueberries.
Method
- 1
Line 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
Add the yoghurt 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
Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
Bran And Blueberry Muffins was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 250g wholewheat flour
- 200g natural oat or wheatbran
- 4 tsp baking powder
- 2 tsp bicarbonate of soda
- pinch of salt
- 450ml natural yogh urt or buttermilk
- 180ml vegetable oil
- 2 tsp vanilla extract
- 2 free-range eggs
- 100g light muscovado sugar
- 350g Chilean blueberries.
- 1
Line 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
Add the yoghurt 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
Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
Bran And Blueberry Muffins was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
