Preheat oven to 190°C/375°F/Gas 5. Line a 12 hole muffin tin with paper cases.
Mix flour, bran, baking powder and bread soda together in a large mixing bowl.
Pour the yogurt, milk, eggs, sugar, oil, vanilla and honey into a large jug or bowl and beat well together.
Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Mix well, then stir in the blueberries taking care not to over mix.
Divide the mixture between the muffin cases and bake for about 25 minutes until risen and golden brown. Cool on a wire tray.
Behind Every Bake
High Fibre Blueberry Muffins
CATEGORY: Weekly Recipe
COOK TIME: 25 mins
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What you need:
300g/12 oz Odlums Coarse Wholemeal Flour
25g/1 oz Odlums Wheat Bran
2 teaspoons Odlums Baking Powder
1 teaspoons Odlums Bread Soda, sieved
125g carton Natural Yogurt
150ml/¼ pt Milk (plus a little extra)
2 Eggs
75g/3oz Shamrock Light Muscovado Sugar
4 tablespoons Sunflower Oil
2 teaspoons Goodall's Vanilla Extract
2 tablespoons Honey
225g/8oz Blueberries
How to:
Preheat oven to 190°C/375°F/Gas 5. Line a 12 hole muffin tin with paper cases.
Mix flour, bran, baking powder and bread soda together in a large mixing bowl.
Pour the yogurt, milk, eggs, sugar, oil, vanilla and honey into a large jug or bowl and beat well together.
Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Mix well, then stir in the blueberries taking care not to over mix.
Divide the mixture between the muffin cases and bake for about 25 minutes until risen and golden brown. Cool on a wire tray.
