The Press and Journal (Aberdeen and Aberdeenshire)

Bran and blueberry muffins



250g wholewheat flour 200g natural oat or wheatbran 4tsp baking powder 2tsp bicarbonat­e of soda

Pinch salt 450ml natural yogurt or buttermilk 180ml vegetable oil 2tsp vanilla extract 2 eggs 100g light muscovado sugar 350g blueberrie­s


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.

Add the yogurt 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.

Add the blueberrie­s and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.

Bake at 200C (400F), gas mark 6, for about 20 minutes until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.

Recipe courtesy of lovefreshb­

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