Special Diet

Vanilla, Bran and Blueberry Muffins

cook 30 mins
  • 250 g (8 oz) plain flour
  • 50 g (2 oz) bran
  • 1 teaspoon baking powde
  • 1 teaspoon bicarbonate soda
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 250 ml (8 fl oz) low-fat buttermilk
  • 50 ml (2 fl oz) rice bran oil or groundnut oil
  • 125 g (4 oz) blueberries
  • Preheat the oven to 180°C (350°F), Gas Mark 4, and lightly grease a 12-cup, nonstick muffin tin or line the muffin tin with paper cake cases.
  • In a large bowl mix together the dry ingredients until well combined. Break the eggs into a large jug and beat lightly, then add the vanilla extract, buttermilk and oil.
  • Pour the egg mixture into the dry ingredients, add the blueberries and fold gently using a large, metal spoon just until barely combined.
  • Use a spring-back ice-cream scoop or large spoon to transfer the batter into the muffin cases.
  • Bake in the oven for 18–20 minutes, until risen, golden and firm. Remove from the oven and transfer to a wire rack to cool slightly before serving warm.
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