Bran muffins for the win

With each passing day, I fall more and more in love with simplicity and minimalism – the quiet movement … relishing the leisure, simplicity and stillness of daily life. 

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. Today’s therapy involves bran muffins. Besides, bran muffins are simply much better home baked, fresh out of the oven. It’s a healthy breakfast treat and delicious with butter, grated cheese, fruit spread and … good coffee … ¡Claro!

Here’s a quick, convenient recipe (you can refrigerate and bake 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 your 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 your preheated oven, bake for approximately 20minutes, and … Voila!

Simple and deliciously mundane 😉

Continue to savour the moments of daily life!

¡Hasta la prómixa!