Wednesday, 9 February 2011

Raisin and Bran Breakfast Muffins

It's been a little while again hasn't it?! :( Well, just to show I've not completely forgotton all about my beloved baking blog, I've added a little something here!
I've not been baking very much at all recently, which is rubbish, but I've just been so whacked with this pregnancy I can't be bothered to stand up, let alone get baking! All this tiredness seems to be waining a little now though so hopefully there'll be more here soon!

I made these as an alternative to porridge and toast for my little boy's breakfast in the morning. After searching for ideas on-line, I came accross this recipe by Annabel Karmel on-line for a healthy (ish) alternative for on-the-go. They're actually really tasty too! Though not the prettiest little buns I've seen (they're obviosuly not a patch on my cupcakes...ha!)


Raisin and Bran Breakfast Muffins

Still sweet, but with added 'branness!' - very nice with a cup of coffee in the morning.
The Recipe...
courtesy of Annabel Karmel.com

Ingredients

100 g (3 1/2 oz) bran-flake cereal
250 ml (9 fl oz) milk, warmed
60g wholemeal flour
60g plain flour
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
75 g (2 1/2 oz) raisins
1 large egg
100 g (3 1/2 oz) soft dark-brown sugar
100ml (3 1/2 fl oz) sunflower oil
2 tbsp demerera sugar

Method

Pre-heat the oven to 200ºC/400ºF/Gas 6.
Line a muffin tin with 8 paper cases. Put the cereal in a bowl with the milk and leave to stand for 5 minutes, until the cereal is soft (you can do this while you weigh out the other ingredients).
Sift the flour, baking powder, salt and spices into a large bowl. Reserve the bran left in the sieve. Stir in the raisins. Beat together the egg, dark-brown sugar and oil and add to the flour, along with the soaked cereal and any milk left in the bowl. Mix together.
Spoon the batter into the muffin cases (fill to the top). Mix the reserved bran from the sieve with the demerara sugar and sprinkle over the muffins. Bake for 20–25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin then transfer to a wire rack to cool completely. Store in an airtight tin for up to five days.

Information
Makes 8 muffins
Preparation: 10 minutes (plus soaking)
Cooking: 25 minutes

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