I love breakfast muffins finding that early in the morning I can’t stomach much in the way of food and feel awful if I eat too many of the usual baked breakfast goods. This recipe fits the spot for me, using as it does a mix of bran, seeds, unrefined sugar, black treacle etc. Should you wish to nail your colours to the hair shirt brigade you can by all means use wholemeal flour but I personally find that a step too far.
Simple to put together, these muffins keep well and freeze beautifully. Unusually I find I can reheat them briefly in a microwave without the texture becoming claggy. Serve them split open with plenty of salted butter. I can’t think of one thing that tastes worse for the addition of lots of good butter.
Chewy Seeded Bran
110gm 4 oz All Bran cereal
10 fluid oz buttermilk
2 size 2 eggs
4 fluid oz vegetable oil
110gm 4 oz light muscavado sugar
2 tablespoons black treacle
170gm 6 oz plain flour
1 ½ teaspoons baking powder
½ teaspoon bicarbonate of soda
¾ teaspoon salt
85gm 3 oz raisins
55gm 2 oz sunflower seeds
30gm 1 oz pumpkin seeds
Mix the All Bran with the buttermilk and leave for 30 minutes.
Beat the eggs, oil, sugar and black treacle.
Sift the flour with the baking powder, bicarbonate and salt and fold these in to the egg mixture. Mix in the raisins, seeds and the All bran and buttermilk mixture.
Spoon the mixture into 12 or 18 paper lined muffin tins.
Bake in a pre-heated oven 200°C 400°F gas 6 for 20-25 minutes.
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- Soak the bran in the butter milk
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- Most of the ingredients can go in at the same time.
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- Use a hot spoon to add the black treacle
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- Chewy seeded bran muffins
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- Fill the cases about 2/3rds full
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- Two bowls ready to combine
I am often making muffins along with flapjacks and now try to keep buttermilk in the fridge for that purpose along with making soda bread. I do love an adaptable recipe too, perfect way of using up whatever I have!