The other day I set out to make these family favourites. You can see how that DIDNT happen, HERE. I finally got my act together and made these lovely muffins today. These are wonderfully simple, and the best muffins ever.
Once you have made up the basic recipe, it will keep well in the fridge in a sealed container for a week - so why not make double?
Mum's Muffins (makes between 12&18, depending on the size of your pan)
1) Beat together 1 1/2 cups of brown sugar and 2 eggs until well creamed.
2) Add 1/2 a cup of oil (sunflower or canola work well) and beat again.
3) Add 2 1/2 cups of wholewheat flour (I used brown bread flour), 2 cups of milk, 1 tsp of vanilla essence and beat until well combined.
4) Add 2 cups of digestive bran (available at heath shops) or 2 cups of crushed bran flakes (see notes) and 2 tsp of bicarbonate of soda and beat on a low speed until well combined.
5) Add up to a cup of your fruit of choice (optional) and top with raw oats, coarse brown sugar, or thin sliced fruit to make them look pretty!
Fill well greased muffin pans to the 3/4 mark and bake at 180C / 350F for 20mins. Lower the baking temperature slightly if using a fan assisted oven, or they may rise too quickly and a little skew.
*You can add any filling of your choice. I added a few finely grated carrots and some mixed spice to these today. Other ideas included a few mashed bananas, berries, grated apple, raisins, nuts, seeds or rolled oats.
*The batter keeps well in the fridge, in a sealed container, for up to a week.
* Once bakes these muffins freeze really well. Defrost in the microwave for a delicious, fast breakfast or tea time treat.
* To make crushed bran I put 3 cups of bran flakes into the mixer on a low speed before I start. Alternatively you could pulse in a food processor, or crush in a zip lock bag with a rolling pin.
Happy Sweet Sunday!