I made these because I wanted something to have between breakfast and lunch to save me succumbing to crisps or a chai latte and caramel waffle from Starbucks. I am a little and often eater, so need to graze, but often don't graze on the right things! Lately I have been having a smoothie or carrots and salsa which haven't quite hit the spot, so I gave these muffins a go.
Hummingbird describe it as "having cake for breakfast" but they do actually feel more virtuous and definitely kept me "topped up" til lunch.
This recipe is from their "Cake Days" book.
Breakfast Bran Muffins
(makes 10-12)
Ingredients
180g plain wholemeal flour
50g rolled oats
50g All Bran (note - NOT Bran Flakes!)
1 tsp finely grated orange zest
20g raisins
20g sunflower seeds
1 TBSP baking powder
1/2 tsp bicarb of soda
pinch of salt
120g soft light brown sugar
250ml whole milk
2 eggs (large, at room temp)
80g butter, melted
Method
Preheat the oven to 170degC and line a muffin tin with muffin cases
Put the flour, oats, All Bran, orange zest, raisins, seeds, baking powder, bicarb of soda, salt and sugar in a large bowl or mixer and mix together.
Pour the milk into a jug and crack the eggs into it, whisking it all together.
Make a well in the middle of the dry mixture and whilst mixing at a slow speed, pour the wet ingredients in slowly. When the ingredients have come together, increase the speed to medium and pour in the melted butter.
Once it is all incorporated, spoon the mixture into the cases, filling them about 3/4 full.
Bake in the oven for 18 minutes or until the muffins are golden brown and springy
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| Elevenses! |
They are delicious - I am most definitely back on speaking terms with Hummingbird Bakery! They taste wholesome, the raisins and seeds providing nice texture. They are not too sweet either, yet feel like a treat. I might make a new changes next time, perhaps adding grated carrot or a pinch of cinnamon.
Have you got any elevenses favourites?
