These bran muffins are a great and improved version of the muffins my Mom used to make when we were kids when muffins started becoming a thing. They are perfect for breakfasts, packed lunches or treats to take on a walking trip. They are healthier than the original versions and are a great alternative to yeast-based bread.
Bran Muffins
2016-09-03 12:49:44
In true permaculture style, I've used what I've got in the house - someone left some bran cereal and I've used this up, but replaced the eggs with egg replacer and added some great seeds. The result? A healthier and more delicious twist on an old classic!
Ingredients
- 1 cup whole wheat self-raising flour
- 1/2 cup raw caster sugar
- 1/4 teaspoon rock salt
- 2 cups bran cereal
- 1 1/2 cups soya milk
- 1 egg replacer or a flax egg
- 1/4 cup coconut oil
- 1/2 cup of raisins
- 1tbsp hemp seeds
- 1 tbsp chia seeds
Instructions
- Stir together flour, seeds, sugar, and salt.
- In a food processor, combine cereal and soya milk and leave to stand for about 2 minutes or until cereal softens. Add egg replacer and oil and process until mixed.
- Add dry mixture and mix in, stirring until just combined.
- Divide into twelve muffin cases in tins.
- Bake at 180°C for about 20 minutes or until golden brown.
- Remove cases from tin and cool for 10 minutes.
- Serve warm or cold.
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