In the Kitchen
A bran muffin may sound a little dull, but these really are delicious. Warm from the oven or reheated, they make a great low-fat breakfast or lunch. We really like their golden syrup flavour and often top each half with a spoonful of low-fat cottage cheese, for texture and flavour contrast.
EGGLESS BRAN MUFFINS
For 12 large regular-sized muffins:
3/4 cup golden syrup
1/2 cup boiling water
1 cup milk
2 cups wheat bran
1 cup plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Heat oven at 210 degrees Celsius or 200C fan bake. Put the rack just below the middle.
Measure the golden syrup into a large bowl. (Dipping your measuring cup in hot water before dipping it into the tin of syrup will make measuring it easier). Add the boiling water to the syrup in the bowl, and stir until syrup is dissolved. Add the milk and stir again. (The mixture will be almost cold if the milk was previously refrigerated.)
Measure the remaining ingredients into another bowl. (If you think that there might be lumps in the baking soda, measure it into the palm of your hand, squash it several times with the back of the measuring spoon, then tip it into the bowl with the other dry ingredients.) Using a fork or your fingers, mix everything together thoroughly.
Spray the 12 muffin pans thoroughly with non-stick spray. Tip all the dry ingredients into the cool or cold milk. Preferably using a flat-bladed stirrer or rubber scraper, fold the dry ingredients into the wet mixture until all the bran and flour is dampened. Do not beat the mixture at all, nor stir until smooth. Drop the muffin mixture off a large spoon, helping it off with another spoon. (Expect more mixture, of a wetter consistency than normal.)
Bake for 12 to 15 minutes, until the muffins are an attractive brown colour and until they spring back when pressed. Because the mixture is fairly wet, the muffin tops may be flatter than usual. Leave muffins to stand in the pans for 3-4 minutes, then carefully transfer to a cooling rack. Put in plastic bags when cold. Freeze any muffins you do not expect to eat within two days.
Variations: Before you measure the syrup, pour 1/2 cup boiling water over 1/2 cup of raisins or sultanas. After you have stirred the milk into the syrup, drain the hot water off the raisins, rinse them in cold water (to cool), then add to the syrup mixture.
- © Fairfax NZ News