Monday, February 22, 2010

Blueberry Bran Muffins

As an attempt to sneak some fiber into the kids, I set about making a 'treat' or a healthy-type 'cake' for the kids.

I loved grabbing a Banana Berry Bran muffin from Muffin Break in Australia for a convenient breakfast on my way from the gym to work... and wanted to create something similar.

I uncovered a much-referred-to muffin recipe book "Muffin Magic" by Diana Linfoot. I adapted one of her recipes into my own version below:


¼ cup butter
¼ cup Golden Syrup
2 eggs
½ cup milk
½ cup fat free yoghurt
1 cup wheat bran
½ cup plain flour
½ cup wholewheat flour
2 tsp baking powder
¼ tsp baking soda
1 cup blueberries

Preheat oven to 150℃ (300℉). Grease muffin pan or line with paper liners.
Melt together the butter and golden syrup. Beat in the eggs, milk and yoghurt.
Combine the dry ingredients (bran, flours, baking powder and baking soda) and fold into wet butter mix.
Gently fold in blueberries, taking care not to squash them.
Place mixture in muffin pan and bake for 20 to 25 minutes (or until skewer inserted in middle of muffin comes out clean).

The original recipe is for 10 muffins - I stretch this to make 12 'smaller' muffins.
Use the golden syrup made from sugar cane (available in Australia and the UK - and at specialty stores and international aisles of supermarkets in the US). Do not use the horrible corn version.
The original recipe calls for a further 1/4 cup sugar - although I don't think this is needed when the recipe uses sweet blueberries. Add sugar if berries are omitted or a sweeter muffin is desired. If using, add extra sugar to egg and milk mixture.

The following nutritional information is applicable to this recipe - using 2% milk and imperial cup measurements without the additional sugar. Nutrition Facts thanks to

Although much smaller in size, it would appear that this version is significantly lighter in calories than the Muffin Break version!

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