These muffins practically baked themselves yesterday. Honestly, they were a quick mix and throw in the oven kind of affair and the ratio of effort to reward was pretty lopsided.
I love home baking as you well know and like to include something yummy but slightly nutritious in my kids lunch boxes each day. Trouble is while my son will eat any and everything, my daughter will leave cookies or slices with just a couple of nibbles.
I asked her what she’d like me to bake if she could choose something to be in her lunch box so she sat at the kitchen bench, rifled through a recipe book and chose blueberry muffins. They were full of caster sugar and white flour but they obviously caught her eye. So, while she was at school yesterday I found a similar, but different recipe and she was none the wiser come home time! In fact she exclaimed thanks and praise and how delicious it was as she scoffed one down for afternoon tea.
This recipe is perfect because you can tailor the fruit content to whatever you like, using fresh, frozen or dried fruit and anything from diced apple to mango or berries. Get creative and enjoy the fact that these muffins are packed full of fibre, wholesome wholemeal flour and a nominal amount of sugar.
Perfect with a cup of tea, in the lunchbox or as breakfast! The real test will be whether there is any left in her lunch box at the end of the day!
I made 12 regular sized muffins and 12 baby sized ones with this mixture and they cook in around 15 minutes. Too easy!
- 1 1/3 C Buttermilk (add 1 T white vinegar to regular blue milk to create buttermilk)
- 1 large egg
- 1/3 C (80 ml) oil (I used ricebran)
- 1/4 C brown sugar
- 1 t vanilla extract
- zest of 1 orange or lemon
- 1 C bran
- 1 C wholemeal flour
- 3/4 C plain flour
- 1 1/2 t baking powder
- 1 1/2 t baking soda
- 1/4 t salt
- 2 t raw sugar to sprinkle over top of muffins
- 3/4 to 1 C chopped mixed fruit - dried, frozen or fresh (not citrus or pineapple however)
- Heat oven to 220 degrees Celsius and spray a 12-cup muffin tin baking spray.
- Whisk the buttermilk, egg, oil, brown sugar and vanilla and citrus zest into a medium sized bowl. Set aside.
- In a large bowl, whisk the bran, wholemeal and plain flours, baking powder, baking soda and salt.
- Using a wooden spoon or rubber spatula, stir the wet mixture into the dry until they are just combined (it's important not to overmix).
- Spoon 2 tablespoons of batter into each muffin cup. Add about 2 teaspoons of your selected fruit to each.
- Now divide the remaining batter (about 1 tablespoon each) evenly and spoon on top of the fruit in each muffin cup and then sprinkle the tops with raw sugar (around 1/2 a teaspoon per muffin).
- Bake muffins for a total of 16 to 18 minutes, rotating the tray once midway through baking time to ensure even cooking, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached.
- Do not overbake. Let the muffins cool in the muffin tin on a wire rack for 10 minutes before removing from tin and cooling on the rack.
- Muffins keep for 3 days at room temperature, longer in the freezer.