I opted for a healthier treat this week and adapted a bran muffin recipe from Broma Bakery to make two versions — blueberry and raisin. These muffins are made with buttermilk and coconut oil, and they are a perfect snack when microwaved for 10 seconds with a bit of spread and a drizzle of honey. I froze half the batch, and I pull one muffin out a few hours before lunch to thaw, but these would also be great for lunch bags! The bran I ended up getting is a giant 750g bag from Holland & Barrett, mainly because it was about 8o p., so if you have suggestions on what to make with the remainder of the giant sack, let me know!
2 cups wheat bran
3/4 cup flour (could use whole wheat if you have it)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
a pinch of grated orange zest
1/4 cup maple syrup
1/2 cup coconut oil, melted and cooled
2 large eggs
1/2 cup blueberries (I used fresh)
1/2 cup raisins (plus boiling water for scalding)
Preheat the oven to 176C and line a muffin tin with 12 paper liners.
Spread the wheat bran on a baking sheet and toast for 8 minutes, stirring a few times for even cooking. Let cool.
In a medium bowl, mix together the toasted bran, flour, baking powder, baking soda, and salt.
In a large bowl, mix together the buttermilk, orange zest, maple syrup, coconut oil, and lightly beaten eggs.
Mix the dry ingredients into the wet ingredients and stir until just combined.
Spoon 1 tbsp. of mixture into each liner. In half of the liners add a few raisins, and in the other half add a few blueberries. Top with more mixture and repeat with more raisins and blueberries.
Bake for about 25 minutes.
Freeze to maintain freshness, and I recommend microwaving to restore the moisture.
Great for regular digestive health 🙂