Simple Bran Muffins

If baking is any labour at all, it’s a labour of love. A love that gets passed from generation to generation. – Regina Brett

Para mí, baking is therapy and today it’s simply whipping up a batch of bran muffins. Nothing like a home baked, fresh out of the oven muffin. It’s a healthy breakfast treat and delicious with butter, grated cheddar, fruit preserve and a good coffee … ¡obvio!

Here’s a quick, convenient recipe (can be refrigerated and baked later):

Ingredients

Digestive Bran, 3 cups

Cake Flour, 2 cups

Bicarbonate of Soda, 2 teaspoons

Salt, 1 teaspoon

Mixed Spice, 1 heaped teaspoon

Cinnamon, ¼ teaspoon

Brown Sugar (Treacle or Unrefined, Dark), 1 and ½ cups

Eggs, 4

Milk (full cream), 2 cups

Oil (sunflower), 1 cup

Method

Preheat oven to 200°C (400 °F) and line muffin tin with paper cases.

Combine all the dry ingredients in one bowl and set aside.

Combine and whip the eggs and sugar till frothy. (I always remove the chalaza from eggs.) Add the milk and oil. Blend together.

Add the liquid mixture to the dry ingredients and blend. For light, fluffy muffins do not over mix.

Spoon the mixture into the muffin cases.

Pop them into a preheated oven, bake for approximately 20minutes.

Continue to savour the simple moments of daily life!

¡Hasta la prómixa!