Hubby and I were invited to a pot-luck breakfast this weekend. I didn’t end up attending but did send hubby off with a batch of healthy bran muffins to add to his contribution of apple pancakes. These muffins are super easy to make and I’m calling them “healthy” because they don’t have a lot of fat in them (well, fat in terms of oil or butter…you can make your own calculations as to how much fat is in the other ingredients!) and contain tonnes of fibre. I’m not supposed to eat a lot of whole grains (another wonderful restriction my renal problem has forced on me) but the rest of you should gobble these up with abandon. They’d be a handy snack to take to work or eat on the bus on the way to work. I think they’re tasty enough that kiddies would eat them – they’re a good substitute for cupcakes or other treats. Serve them as is or nice and warm with a bit of butter if you so wish. There’s lots of sugar in these (in the form of golden syrup) so no need to add honey or jam.
2 Cups Wheat Bran
1/2 Cup Plain Flour
1 Tsp Baking Powder
1 Tsp Bicarb
1/2 Cup Golden Syrup
1 Cup Milk
Place wheat bran into a large mixing bowl. Sift other dry ingredients on top of the bran and then mix through. Warm the golden syrup over a low heat in a small saucepan (or in a bowl in the microwave) until it becomes runny. Take off heat and mix in egg and milk until thoroughly combined. Add to dry ingredients and stir to combine.
Mixture will be quite runny and wet – that’s ok! Spoon or pour into prepared muffin tins or patty pans. Bake at 200 C for approximately 12-15 minutes. Muffins should be just firm in the middle and golden in colour. Because of the high sugar content, they can burn so keep an eye on them.
Serve warm with butter or leave to cool and eat whenever! Keep them in an airtight container to stop them drying out. They freeze well though so keep a batch in the freezer for unexpected midnight hunger pangs!
Hope you enjoy them – they really are very easy to make, don’t have lots of ingredients and taste yummy. Give them a try 🙂