All Bran Breakfast Muffins

I’m sure I’ve mentioned it in passing before, but I bake muffins for David’s breakfasts, we try to keep them healthy so that he has a good start to each day. He gets to pick the ingredients and I bake them. This was his most recent pick and what a stormer it is too!

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We had some all bran in the cupboard, so we used that as a starting point. David hates Bananas (won’t even touch them) so must of my initial breakfast muffin ideas were thrown out, we turned to a favourite book for inspiration and I adapted this recipe from Dan Lepard’s Short and Sweet, Weetabix Muffins. I made 10 muffins from the mixture (Dan reckons 9). David said these were the best muffins I’ve made so far, so why not give them a go 😉

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Total Time: 45 minutes

Number of servings: 10

See Detailed Nutrition Info on

Ingredients

  • 75g all bran
  • 100g raisins
  • 100g plain flour
  • 100g wholemeal flour
  • 1.5 tsp bicarb
  • 1.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 80g light brown sugar
  • 75ml semi skimmed milk
  • 50ml sunflower oil
  • 50g honey
  • 225g low fat plain yoghurt
  • 1 egg (or flax egg)

Method

  1. Heat the oven to 200'c and line a muffin tin with 10 paper cases.
  2. Crumble your all bran with the raisins and sift in the flours, bicarb, baking powder, cinnamon and sugar. Give it a mix.
  3. In a jug mix together the milk, oil, honey, yoghurt and egg then stir into the dry ingredients
  4. Divide between the cases (I use an ice cream scoop), sprinkle the tops and bake for 20-25 minutes
  5. Cool on a wire wrack before eating.

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What is your everyday breakfast? I have a little more time than David, so I tend to go for something with oats.

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