We have a tradition of having muffins for breakfast on weekend mornings. Based on my basic muffin recipe these are easy to whip up first thing in the morning. Using a mixture of spelt and wheat flour makes the muffins more cake like (if you do not have spelt flour use all plain flour), the bran provides a good measure of fiber. Using soft dark brown sugar and leaving it slightly lumpy will produce caramelised specks in the baked muffins.
Spiced Apple Bran Muffins (Makes 6 medium muffins)
4 ½oz flour (I used half plain and half wholemeal spelt)
1 tbs bran
1 ½oz soft dark brown sugar
1tsp baking powder
½tsp ground all spice
½tsp ground cinnamon
1 grated apple
4 ½oz milk (diary or non diary)
1 ½oz sunflower oil
Mix the dry ingredients well so each piece of apple is coated and not sticking ot the others, whisk the wet. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Bake at GM5/190C/375F in your favourite muffin pan for 20 – 25 mins until risen and dark golden.