Serves 6 Large muffins (4pp each) or 12 cupcake size (2pp each)
Preheat oven to 190c.
Cooking Time: 30 mins, oven can be turned off at about 26 mins, but dont open the oven...let them bake in the remaining heat. and let the oven go cold. Opening the door too much or too fast will cause them to sink.
If your doing cupcake size..they will prob do in a faster time, so keep an eye on them. I use silicone muffin trays from dunnes stores.
I double line them with paper liners. the mixture is a bit soggy so a single muffin paper just went soft...but i found if i used two muffin liners per muffin..the muffins kept there shape and rose better.
125g white self raising flour
40g Light brown sugar
15g splenda
30g odlums wheat bran (dunnes stores)
1 whole egg
table spoon of low fat natural yoghurt
100 skimmed milk
Fruit of your choice (strawberries, blueberries, rasperries, banana. ect)
1 1/2 teaspoon bicarbonate
1 1/2 teaspoon baking powder
Soak the bran wheat in the milk for 10 mins.
Cream the sugar/splenda/egg/yoghurt together.
Sift the flour/baking powder/bicarbonate at least twice to get it nice a fluffy.
Combine all of the above ingredents. taking care not to work it too much or they will sink and go flat. You should still be able to see little tiny pockets of dry flour even after folding.
Gently and evenly fold in the fruit of choice. If using bananas have them thouroughly mashed with fork before hand
To make them even better again you can also use self raising brown flour...I've only seen it in super valu stores
When i made these this week...i experimented and added a few drops of Vanilla baking essence.....oh god they were so nice! I put the vanilla in with the milk while soaking the bran. So ended up having Banana Bran Vanilla Muffins!
