Bursting with anti-oxidant-packed blueberries, this light and moist bake is a healthier alternative to a traditional blueberry muffin and perfect for a lunchbox or snack.
- Serves 6
- 15 mins to prepare and 20 mins to cook
- 157 calories / serving
Ingredients
- 50g (2oz) wheat bran
- 100ml semi-skimmed milk
- 1 medium egg
- 75g (3oz) brown sugar
- ½tsp of vanilla extract
- 50g plain flour
- 50g (2oz) wholemeal flour
- 1/2 tsp baking soda
- ½tsp baking powder
- 100g (3½oz) fresh blueberries
Method
- Preheat the oven to Gas 5, 190°C, fan 170°C.
- Mix together the wheat bran and milk, and then allow to stand for 10 minutes.
- In a large bowl, mix together the egg, all but 1tbsp of the brown sugar and the vanilla extract. Beat in the bran mixture.
- Sift together the plain and wholemeal flours, baking soda and baking powder. Stir into the bran mixture until just blended, then gently fold in the blueberries.
- Divide the mixture between 6 non-stick, flour-dusted muffin tins and sprinkle with the remaining sugar.
- Bake in the preheated oven for 15-20 minutes, or until the tops feel springy to the touch.
- Cool before serving.
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