Raspberry Bran Muffins by Chanelle Edmondson
Muffins and Scones
Why this recipe is special:
I love this recipe because it is so easy to make and also good for your extra fiber intake. Great in kids lunches, or for a quick breakfast. I sometimes wrap the muffins individually in glad wrap, and freeze, then just take out when needed.
Serves: 12
Ingredients:
1 Cup Baking Bran
1/4 Cup Wheatgerm
1/2 Cup Canola Oil
1 Cup Yoghurt
1 Large Egg
3/4 Cup Wholemeal Flour
3/4 Cup Highgrade Flour
1 tsp Cinnamon
1 tsp Baking Powder
3/4 tsp Salt
1/2 tsp Baking Soda
1 Cup Brown Sugar
1 1/2 Cups Raspberries (Frozen or Fresh)
Method:
1. Heat oven to 180C - Grease Muffins Tins
2. Add first five ingredients to a bowl and combine. Put aside.
3. Measure flours, cinnamon, baking powder, salt, baking soda and brown sugar and put in a bowl, combine together with a fork.
4. Add both mixtures together and mix well. Once combined add raspberries.
5. Spoon mixture into muffins pans and bake at 180c for around 25 mins.
