Roxies Bran Muffins

This recipe was given to me by my midwife after having a baby. Guaranteed to make everything, and I mean everything, better!!!

Step: 1

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners.

Step: 2

Cover raisins with water in a microwave-safe bowl, and microwave on High for 1 minute to plump. Drain the raisins, and set aside.

Step: 3

Beat the egg with milk in a bowl, and mix in the bran cereal. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the plumped raisins, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.

Step: 4

Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Per Serving: 173 calories; protein 3.6g; carbohydrates 38.1g; fat 3.3g; cholesterol 22.1mg; sodium 208.5mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.