Makes 12 large muffins
Ingredients:
- 1 1/2 cups wheat bran (not boxed cereal flakes; just plain bran)
- 1/2 cup boiling hot water
- 1/2 cup raisins (soaked in water 5 minutes to soften; drained)
- 1/2 cup chopped walnuts
- 1 cup grated fresh carrot
- 1 cup buttermilk
- 2 eggs
- 1/2 cup honey
- 1 cup wholemeal flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
Method:
1. Spray a muffin pan with non-stick cooking spray and pre-heat the oven to 180 degrees celsius.
2. In a large mixing bowl thoroughly stir the water into the bran; stir in raisins, nuts, and carrots; let stand at least 5 minutes.
3. Place the wet ingredients in a blender and blend at high speed 4 minutes until smooth.
4. Add the remaining ingredients into the blender and blend in briefly, but thoroughly.
5. Pour the batter into softened bran mixture; blend all thoroughly, but briefly with rubber spatula or mixing spoon. Do not over mix!
6. Fill muffin cups evenly, about 3/4 full; bake for 20-25 minutes.
7. Allow to cool 5-10 minutes until muffins can easily be removed from the pan with a gentle tug on one side of muffins.
Admin - 3 years ago
Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas regular whole wheat flour is milled from hard winter wheat. The softer the wheat, the lower the protein content and thus suitable for baking all kinds of pastries including feathery light cookies, muffins, biscuits etc.