I hate the way recipes for these types of muffins seem to stress them as being ‘healthy’ breakfast muffins- they’re not healthy (note the sugar and oil content) but they are great for breakfast once in a while! They’re fantastic devoured warm, fresh from the oven if you’re organised or satisfying a spontaneous lazy craving on a Sunday morning. Alternatively, leave to cool and then toast/grill and slather with trowel-fulls of creamy salted butter. Have I got your attention yet?
NOTE: The recipe was lovely but quite oily, next time I may reduce the oil content to about 200ml but if anyone does in the meantime, let me know how they taste!
Makes 18 man muffins
- 100g bran
- 300ml milk
- 300g self raising flour
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 3 eggs
- 160g caster sugar
- 85g muscovado sugar
- 300ml sunflower oil
- 200g blackcurrants (or blueberries)
- 1-2 tbsp demerara sugar
- Preheat the oven to 170°C and line a muffin tray.
- Pour the milk over the bran and leave in a bowl to soak (when I first wrote that step, I wrote ‘brain’…..don’t do that).
- Whisk the eggs and sugar together in a large bowl and then incorporate the oil until combined.
- Into this, sieve the flour, bicarb and baking powder and fold in gently but don’t overmix. Leaving the odd lump of flour is fine. Lightly fold in the bran (I just wrote ‘brain’ again…) and milk mixture and lastly add the blackcurrants and mix until just combined.
- Spoon generously into the muffin cases, sprinkle each with a little demerara sugar and bake for 25 minutes until golden and cooked. Once cooked, leave to cool on a wire rack to firm up a little before serving warm with an optional scoop of cooling vanilla bean ice cream or a spicy cinnamon infused mascarpone cream dolloped on the side. These are also dreamy cooled and then toasted for breakfast and smothered in salted butter.