how to make apple cinnamon and bran breakfast muffins

What you will need for this recipe:

2 oz butter, softened

16 oz White Sugar

4 oz Brown Sugar

2 Eggs

340 ml Buttermilk

12 oz natural Bran

16 oz whole Wheat Flour

1 level teaspoon Baking Powder

1 level teaspoon Baking Soda

1 teaspoon ground Cinnamon

1 teaspoon ground Ginger

1/2 teaspoon Allspice

1/4 teaspoon Salt

3 Apples, peeled, cored and chopped coarsely

8oz Walnuts, chopped coarsely

Apple, Cinnamon & Bran Breakfast Muffins

I wanted to find something to snack on that was full of fibre, portable but also tasted nice. I searched around various recipes for muffins but found that they contained so many types of ingredients that it would have taken a long time to rustle up a batch. I experimented a bit and came up with these. They do contain sugar, so if you are after a savoury muffin then this isn’t for you. They are also quite dense, although not stodgy. I don’t mind this so much. After eating other muffins throughout my life sometimes you can be left with the feeling that you didn’t really eat much at all. These aren’t like that, they are filling and they smell great!

Makes 8 and you can find a weight conversion chart here!

Pre-heat oven to 180c/350f

Mix well/cream together the softened butter, both sugars, eggs and the buttermilk in a mixing bowl or kitchen blender.
Add the rest of the ingredients to the bowl and mix together only 12 or fifteen times. Don’t worry if it looks like the ingredients aren’t totally mixed in, they will be after cooking.
Fill you muffin tins/molds only half or three quarters full (half for shorter wider molds and three quarters for taller molds. My mold is taller)
Place on the middle shelf of your oven and bake for approx 30 mins. use a cocktail stick or a thin knife to test if the centre of the muffin is cooked. Rotate the muffin tin half way through cooking to ensure even browning.

I have also had a thought that these would go really well with ice-cream or buttercream frosting if you’re feeling really gooey!