These easy to make and delightfully light muffins from Janet Kalman Villada via allrecipes are not too sweet. Perfect for breakfast or morning tea.
Preheat your oven to 190ºC (375ºF) and grease or line a standard 12-muffin tin. In a bowl combine 1½ cups of wheat bran with 1 cup of buttermilk (if you don’t have buttermilk you can use slightly watered down yoghurt). Mix well and let stand for 10 minutes. Meanwhile, in another bowl, combine ⅔ of a cup of brown sugar, ⅓ of a cup of vegetable oil, 1 egg and ½ a teaspoon of pure vanilla essence. Beat until light and fluffy. Stir this mixture into the wheat bran and buttermilk. Now add the sifted dry ingredients: 1 cup of flour, 1 teaspoon each of baking powder and baking soda and ½ a teaspoon of salt. Stir into the wet mixture until just combined then fold through ½ a cup of raisins. Distribute the mixture into the muffin tin and bake for 15-20 minutes. Cool on a wire rack and store in an airtight container – they can be frozen too.
michelle picker cooks 