This may be packed with wholesome ingredients but it delivers big on flavour.  Try serving these for breakfast with orange segments, a generous dollop of Greek Yoghurt and a dusting of icing

Orange, Raisin & Bran Muffins
Orange, Raisin & Bran Muffins

sugar.

Ingredients:

  • 200g wheat bran
  • 225g raisins (split into 150g plus 75g)
  • 250ml water
  • 125g plain flour
  • 125ml vegetable oil
  • Small pot natural yoghurt
  • 2 large eggs
  • 1 teaspoonful bicarbonate of soda
  • 1 teaspoonful baking powder
  • 90g soft brown sugar
  • Zest and juice of 1 orange

Method:

  1. Preheat oven to Gas Mark 4, 180C, 350F  and line a 12 hole muffin tin with papers.
  2. Spread the wheat bran on a baking tray and toast in the oven for about 10 minutes, turning it carefully with a spoon 2 or 3 times. Allow to cool.
  3. Spread the wheat bran on a baking tray and toast in the oven for about 10 minutes, turning it carefully with a spoon 2 or 3 times. Allow to cool.
  4. Put 150g raisins in a microwave safe bowl with 125ml water and cover. Heat on high for about 5 minutes, until the water is mostly absorbed, and the raisins are plumped up. Allow to cool, then puree using a hand blender.
  5. In a large bowl mix together the yoghurt, orange juice, raisin puree, orange zest, brown sugar and toasted wheat bran. Stir in the eggs and vegetable oil. Sieve together the plain flour, bicarbonate of soda and baking powder and fold into the mixture. If the mix is a little dry, add some more cold water or orange juice to form a moist mixture, then add the final 75g raisins and stir through (try not to over-mix).
  6. Spoon equal amounts into the prepared muffin papers, making sure that the mixture is mounded slightly in the middle of the cases.
  7. Bake in the centre of the oven for about 20 – 25 minutes, until firm to touch and set in the middle.
  8. Cool in the tin slightly before removing onto a wire rack. Serve warm, or reheat in a microwave for about 30 seconds before serving.

Recipe modified from Pastries from La Brea Bakery by Nancy Silverton

Orange, Raisin and Bran Muffin Recipe